Cook the quinoa: Rinse quinoa under cool water. Combine with broth and salt in a saucepan. Bring to a boil, reduce to a gentle simmer, cover, and cook for 15 minutes. Remove from heat, keep covered for 5 minutes, then fluff with a fork.

Prep the shrimp marinade: In a bowl, whisk olive oil, garlic, chili paste, smoked paprika, cumin, red pepper flakes (if using), honey, lime zest, lime juice, salt, and pepper.

Marinate the shrimp: Pat shrimp dry. Toss with the marinade and let sit for 10–15 minutes. Don’t go much longer or the lime juice can start to change their texture.

Prep the veggies: While the shrimp marinates, slice the bell pepper, halve the tomatoes, chop the cucumber, and slice the onion. If using corn from a can, drain well.

Make the creamy drizzle (optional): Stir yogurt or mayo with chili paste, lime juice, and a pinch of salt until smooth. Thin with a teaspoon of water if needed.

Cook the shrimp: Heat a large skillet over medium-high. Add the shrimp in a single layer, reserving excess marinade. Cook 1–2 minutes per side until pink and opaque. Pour in any remaining marinade and let it bubble for 30 seconds to glaze the shrimp.

Warm or char the veggies (optional): For extra flavor, quickly sauté the bell pepper and corn in the same skillet for 2–3 minutes until slightly blistered. Otherwise, leave them raw for crunch.

Assemble the bowls: Divide quinoa among bowls. Top with shrimp, bell pepper, corn, tomatoes, cucumber, and red onion. Add avocado slices and a sprinkle of cilantro.

Finish and serve: Squeeze fresh lime over the bowls. Drizzle with the chili-lime yogurt (if using). Taste and add a pinch of salt as needed.