Cook your base. Make your rice or grain according to package directions. For extra flavor, stir in lime juice, lime zest, a drizzle of olive oil, and chopped cilantro when it’s done.

Prep the veggies. Dice bell pepper and red onion, halve the tomatoes, and cube the avocado. Rinse and drain black beans. If using canned corn, drain it; if frozen, thaw it; if fresh, you can char it in a hot pan for a few minutes.

Season the shrimp. Pat the shrimp dry. Toss with 1 tablespoon olive oil, 1 teaspoon chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and a few grinds of black pepper. Add a pinch of cayenne if you like heat.

Cook the shrimp. Heat a large skillet over medium-high. Add a bit of oil, then the shrimp in a single layer. Cook 1–2 minutes per side, until pink and opaque. Squeeze fresh lime over the shrimp right off the heat for brightness.

Warm the beans and corn. In the same skillet, add a splash of oil. Toss in black beans and corn with a pinch of salt, cumin, and lime juice. Warm for 2–3 minutes.

Make a quick crema (optional). Stir together 1/2 cup Greek yogurt or sour cream with lime juice, a pinch of salt, and a little chili powder. Thin with water to drizzle.

Assemble the bowls. Spoon rice into bowls. Add shrimp, beans and corn, bell pepper, red onion, tomatoes, and avocado. Top with cilantro, a dollop of crema, and any extras like cheese, salsa, or hot sauce.

Taste and adjust. Finish with a squeeze of lime and a pinch of salt. Add more heat with hot sauce or jalapeños if you like.