Cook the base. Prepare your rice, quinoa, or cauliflower rice according to package directions. Fluff and keep warm. If using romaine, chop and chill.

Make the yogurt-lime sauce. In a small bowl, whisk Greek yogurt, mayo, lime juice, grated garlic, cilantro, hot sauce, salt, and pepper. Add a splash of water until it’s drizzleable. Taste and adjust salt or lime. Chill until serving.

Season the shrimp. Pat shrimp dry. In a bowl, toss with chili powder, smoked paprika, cumin, garlic and onion powder, cayenne (if using), salt, black pepper, lime zest, and 1 tablespoon olive oil. Let sit 5 to 10 minutes while you prep veggies.

Prep the toppings. Rinse and drain black beans. If using canned corn, drain it; if using frozen, thaw and pat dry. Dice bell pepper, slice red onion, halve tomatoes, chop cilantro, and dice avocado last so it stays green.

Sear the shrimp. Heat a large skillet over medium-high. Add 1 teaspoon olive oil. Cook shrimp in a single layer 1.5 to 2 minutes per side until just opaque and lightly charred. Squeeze the lime juice over the shrimp and toss. Remove from heat immediately.

Warm the beans and corn (optional). In the same skillet over medium heat, add a splash of oil, the corn, and black beans. Season with a pinch of salt and paprika. Cook 2 to 3 minutes to warm and lightly toast.

Assemble the bowls. Add a scoop of rice (or greens) to each bowl. Top with beans and corn, bell pepper, onion, tomatoes, avocado, and shrimp. Drizzle generously with the yogurt-lime sauce. Finish with extra cilantro and lime wedges. Add cotija or pickled onions if you like.

Serve right away. Shrimp is best hot off the pan. Taste and adjust with more lime, salt, or hot sauce.