Cook your base: Prepare brown rice according to package directions if you haven’t already. Fluff with a fork and keep warm. For extra flavor, stir in a squeeze of lime and a tablespoon of chopped cilantro.

Mix the spices: In a small bowl, combine chili powder, smoked paprika, cumin, garlic powder, onion powder, oregano, salt, and pepper.

Season the shrimp: Pat shrimp dry with paper towels. Toss with 1 tablespoon olive oil, half of the lime zest, and the spice mix until evenly coated.

Prep the veggies: Chop bell pepper, tomatoes, red onion, and cilantro. Rinse and drain black beans. If using corn, warm it in a skillet or microwave for a minute to bring out sweetness.

Sear the shrimp: Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon olive oil if needed. Cook shrimp 2–3 minutes per side until just opaque and lightly browned. Remove from heat and squeeze over half the lime juice.

Build the bowls: Add rice to each bowl. Top with black beans, corn, bell pepper, cherry tomatoes, and a handful of greens if using. Add shrimp and avocado.

Finish with flavor: Drizzle the remaining lime juice over the bowls. Sprinkle with the rest of the lime zest and cilantro. Add salsa, Greek yogurt, or a few pickled jalapeños if you like heat.

Taste and adjust: Add a pinch of salt, a crack of pepper, or another squeeze of lime to brighten everything up.