Prep the shrimp: Pat the shrimp dry with paper towels. Toss with a pinch of salt, pepper, and a light sprinkle of smoked paprika if using. Dry shrimp sear better and get that slight char.

Mix the flavor base: In a small bowl, combine lemon zest, half the lemon juice, minced garlic, a pinch of red pepper flakes, and 1 tablespoon olive oil. Stir and set aside.

Cook the veggies: Heat a large nonstick skillet over medium-high. Add a drizzle of oil if needed. Sauté peppers and zucchini (or your chosen veg) with a pinch of salt for 3–5 minutes until crisp-tender. Add tomatoes for the last minute. Transfer to a plate.

Sear the shrimp: In the same pan, add the shrimp in a single layer. Cook 1–2 minutes per side until pink and just opaque. Do this in batches if needed to avoid overcrowding.

Add the lemon-garlic: Return all shrimp to the pan. Pour in the lemon-garlic mixture and toss for 30–60 seconds. If you like a tiny hint of sweetness to round the acidity, stir in up to 1 teaspoon honey. Don’t overcook—pull the shrimp as soon as they’re coated and glossy.

Warm the base: If using cauliflower rice, quickly sauté it with a pinch of salt and pepper until just tender. For cooked grains, warm them with a splash of water in the microwave or skillet. For greens, keep them fresh and crisp.

Assemble the bowls: Divide the base into bowls. Top with sautéed veggies, then pile on the shrimp. Spoon any pan sauce over everything. Finish with chopped herbs and the remaining lemon juice to taste.

Garnish and serve: Add extra lemon wedges, more red pepper flakes, and a grind of black pepper. Serve immediately while warm and vibrant.