Cook your base: Prepare rice or quinoa according to package directions. Fluff and keep warm. For extra flavor, add a squeeze of lime and a pinch of salt after cooking.

Mix the seasoning blend: In a small bowl, combine 1 teaspoon chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Adjust heat with a pinch of cayenne if you like spice.

Prep the shrimp: Pat shrimp dry with paper towels so they sear instead of steam. Toss with 1 tablespoon olive oil and the seasoning blend until evenly coated.

Chop the veggies: Dice bell pepper and red onion, halve tomatoes, chop cilantro, and slice avocado right before serving. If using canned corn and beans, drain and rinse them.

Make the high-protein crema: Stir together 1/2 cup Greek yogurt, juice of 1/2 lime, a pinch of salt, and 1–2 teaspoons salsa or hot sauce. Thin with a splash of water if needed until spoonable.

Cook the shrimp: Heat a large skillet over medium-high. Add 1 tablespoon oil. Arrange shrimp in a single layer and cook 1–2 minutes per side, just until pink and opaque. Don’t overcook.

Warm the beans and corn: In the same skillet, quickly warm black beans and corn with a squeeze of lime and a pinch of salt. This step boosts flavor and takes 2–3 minutes.

Assemble the bowls: Start with a scoop of rice or quinoa. Add black beans and corn. Top with shrimp, tomatoes, bell pepper, red onion, avocado, and a handful of cilantro.

Finish with toppings: Spoon on the yogurt crema and salsa. Add lime wedges, jalapeño, and hot sauce to taste. If you like extra crunch, add shredded lettuce on the side.

Taste and adjust: Add a pinch more salt, an extra squeeze of lime, or more sauce to balance flavors before serving.