Cook the rice. Make your rice according to package directions. Fluff and set aside. For meal prep, cook extra. Brown rice adds more fiber; cauliflower rice lowers carbs.

Pat the shrimp dry. Dry shrimp sear better. Toss with 1 tablespoon oil, Cajun seasoning, smoked paprika (if using), and a pinch of salt. Set aside while you prep the veggies.

Sauté the veggies. Heat 1 tablespoon oil in a large skillet over medium-high. Add bell peppers and red onion. Cook 4–6 minutes until slightly charred but still crisp. Stir in garlic for the last 30 seconds. Season with a pinch of salt and pepper. Remove to a plate.

Warm the corn and beans. In the same pan, add corn and black beans. Cook 2–3 minutes to heat through and pick up flavor. Squeeze in a little lime juice. Transfer to the plate with veggies.

Sear the shrimp. Add another drizzle of oil if the pan looks dry. Add shrimp in a single layer. Cook 1.5–2 minutes per side until opaque and lightly browned. Don’t overcrowd the pan; work in batches if needed.

Make the sauce. Stir together Greek yogurt, juice of 1/2 lime, a little lime zest, a few dashes hot sauce, salt, pepper, and honey if you like a hint of sweetness. Thin with a splash of water if needed. Taste and adjust.

Assemble the bowls. Add a scoop of rice to each bowl. Top with peppers, onions, corn, beans, and shrimp. Spoon over the yogurt-lime sauce. Finish with chopped cilantro, green onions, avocado slices, and extra lime wedges.

Taste and tweak. Add more Cajun seasoning, lime, or hot sauce to hit your perfect bite. Serve right away.