Cook your base. Make 2 cups of your grain of choice according to package directions. Fluff and let it cool slightly so it doesn’t steam your veggies in the containers.

Prep the shrimp. Pat shrimp dry with paper towels. Dry shrimp sear better and don’t turn watery.

Make the marinade. In a bowl, combine zest and juice of 2 limes, minced garlic, chili powder, smoked paprika, cayenne, honey, 1 tablespoon olive oil, 1/2 teaspoon salt, and black pepper. Toss the shrimp to coat. Marinate 10–15 minutes while you prep vegetables. Don’t marinate longer than 30 minutes—the lime can begin to “cook” the shrimp.

Chop the veggies. Dice bell pepper and cucumber, slice red onion, halve tomatoes, and chop cilantro. If using avocado, hold off cutting until serving day to avoid browning, or toss with lime juice.

Make the yogurt-lime sauce. Stir yogurt with lime juice, lime zest, a pinch of salt, and a splash of water until drizzle-able. Taste and adjust salt or lime.

Sear the shrimp. Heat 2 tablespoons olive oil in a large skillet over medium-high. When hot, add shrimp in a single layer. Cook 1.5–2 minutes per side until pink and opaque with light sear marks. Work in batches if needed; don’t overcrowd the pan.

Assemble the bowls. Divide rice among 4 containers. Top with corn, bell pepper, cucumber, onion, and tomatoes. Add shrimp on top. Spoon over a little sauce or pack it separately if reheating later.

Finish with freshness. Sprinkle cilantro. Add lime wedges. Add sliced jalapeño or hot sauce if you like heat. If including avocado now, drizzle with lime and place it away from hot rice.

Cool before sealing. Let bowls cool 10–15 minutes, then seal and refrigerate.