Cook the rice. Rinse 1.5 cups rice until the water runs clear. Cook according to package directions. When done, fluff with a fork, then stir in the zest of 1 lime, the juice of 1/2 lime, a handful of chopped cilantro, and a pinch of salt. Set aside, covered.

Prep the toppings. Halve the cherry tomatoes. Dice the red onion. Chop the lettuce. Drain and rinse the black beans. If using frozen corn, thaw it; if fresh, shave it off the cob. Chop the cilantro. Slice the avocado just before serving.

Make a quick crema. In a small bowl, mix 1/2 cup Greek yogurt or sour cream with the juice of 1/2 lime, a pinch of salt, and a splash of water to thin. Add minced garlic if you like. Stir until smooth and drizzle-able.

Season the shrimp. Pat shrimp dry. In a bowl, toss with 1 tablespoon olive oil, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 to 1/2 teaspoon salt, and a few grinds of pepper. Add a squeeze of lime for brightness.

Cook the shrimp. Heat a large skillet over medium-high with a drizzle of olive oil. Add shrimp in a single layer. Cook about 1.5 to 2 minutes per side until pink and opaque with a light golden edge. Do not overcook. Transfer to a plate and keep warm.

Warm the beans and corn. In the same pan, add a tiny splash of oil if needed. Toss in the beans and corn with a pinch of salt and a squeeze of lime. Warm for 2 to 3 minutes, scraping up any browned bits.

Assemble the bowls. Start with a scoop of cilantro-lime rice. Add lettuce on one side for crunch. Spoon over the beans and corn, then scatter tomatoes and onion. Top with shrimp and avocado.

Finish with flavor. Drizzle the lime crema over the top. Add chopped cilantro, extra lime wedges, and hot sauce if you like heat. Taste and adjust salt, pepper, and lime to your liking.