Marinate the Shrimp: In a bowl, combine olive oil, garlic, paprika, chili powder, lemon juice, salt, and pepper. Add the shrimp and toss to coat evenly. Let it marinate in the fridge for 15–30 minutes.

Grill the Shrimp: Preheat your grill or grill pan over medium-high heat. Grill the shrimp for 2–3 minutes on each side until they are pink and opaque. Remove from heat and set aside.

Prepare the Rice and Veggies: While the shrimp is marinating, cook your rice according to package instructions. Prepare the veggies by slicing the avocado, halving the cherry tomatoes, and dicing the cucumber.

Assemble the Bowl: In a serving bowl, layer the rice as the base. Add the grilled shrimp on top, followed by the sliced avocado, cherry tomatoes, cucumber, and red onion.

Garnish and Serve: Garnish the bowl with fresh cilantro, a squeeze of lime juice, and extra seasoning if desired. Serve with lime wedges on the side.