For the Chili Lime Shrimp:

• 1 pound shrimp, peeled and deveined
• 2 tablespoons olive oil
• 2 tablespoons lime juice (freshly squeezed)
• 1 teaspoon lime zest
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon cumin
• ¼ teaspoon red pepper flakes (optional, for heat)
• Salt and black pepper to taste

For the Shrimp Bowl Base:

• 2 cups cooked rice (white, brown, or cauliflower rice)
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 cup cherry tomatoes, halved
• ½ red onion, finely diced
• 1 avocado, sliced

For the Shrimp Bowl Sauce (Creamy Lime Dressing):

• ½ cup Greek yogurt or sour cream
• 2 tablespoons lime juice
• 1 teaspoon honey or maple syrup
• ½ teaspoon garlic powder
• Salt and pepper to taste

Optional Garnishes:

• Chopped fresh cilantro
• Lime wedges for serving
• Crumbled queso fresco or feta cheese