Make the marinade: In a bowl, whisk together the zest of 1 lime, juice of 2 limes, minced garlic, 1 tablespoon oil, cumin, chili powder, a pinch of red pepper flakes, 1/2 teaspoon salt, and a few cracks of black pepper. Add the honey if you like a touch of sweetness.

Prep the shrimp: Pat the shrimp dry with paper towels. Toss them in the marinade and chill for 10–15 minutes. Don’t marinate longer than 20 minutes—citrus can start to “cook” the shrimp.

Prep the base and veg: While the shrimp marinates, cook your chosen base. For cauliflower rice, sauté in a nonstick pan with a teaspoon of oil and a pinch of salt for 4–6 minutes until tender. Chop tomatoes, cucumber, and red onion; slice the avocado; warm the corn if using.

Cook the shrimp: Heat a large skillet over medium-high. Add a light slick of oil. Lay shrimp in a single layer and cook 1.5–2 minutes per side until pink and opaque with a light sear. Pour any remaining marinade into the pan in the last 30 seconds to coat.

Toss with cilantro and lime: Remove from heat and fold in a generous handful of chopped cilantro and an extra squeeze of lime juice for brightness.

Assemble the bowls: Divide the base among bowls. Top with shrimp, tomatoes, cucumber, corn, red onion, and avocado. Add mixed greens if you want extra volume for minimal calories.

Optional crema: Stir together 1/4 cup plain Greek yogurt, 1 teaspoon lime juice, a pinch of salt, and a sprinkle of chili powder. Drizzle lightly over the bowls.

Finish and serve: Garnish with more cilantro and lime wedges. Taste and adjust salt, pepper, and heat as needed.