Prep the shrimp: Pat the shrimp dry with paper towels. This helps them sear instead of steam.

Make the marinade: In a bowl, combine lime zest, lime juice, cilantro, garlic, olive oil, cumin, chili powder or smoked paprika, salt, pepper, and a pinch of red pepper flakes if you like heat.

Marinate briefly: Add shrimp to the bowl and toss to coat. Let sit for 10–15 minutes while you prepare the base and veggies. Don’t marinate longer than 20 minutes—citrus can toughen the shrimp.

Prepare the base: Warm cooked cauliflower rice, brown rice, or quinoa. If using cauliflower rice, sauté in a nonstick pan with a little salt and pepper for 3–4 minutes to remove moisture.

Slice the veggies: Halve cherry tomatoes, slice bell pepper and red onion, and cut avocado last to keep it fresh.

Cook the shrimp: Heat a large nonstick skillet over medium-high. Add the shrimp in a single layer (shake off excess marinade). Cook 2 minutes per side until pink and opaque with light char. Avoid overcooking.

Make a quick dressing: Whisk lime juice, olive oil, honey or agave, and a pinch of salt until emulsified.

Assemble the bowls: Divide your base between bowls. Top with shrimp, tomatoes, bell pepper, red onion, corn, and avocado. Drizzle with the dressing and sprinkle with extra cilantro.

Finish with brightness: Add a final squeeze of lime over the top and a crack of black pepper. Serve immediately.