Mix your spice blend. In a small bowl, combine garlic powder, smoked paprika, cumin, chili powder, salt, and pepper. Pat shrimp dry with paper towels, then toss with 1 tablespoon oil and the spice blend until evenly coated.

Cook the cauliflower rice. Heat 1 tablespoon oil in a large skillet over medium heat. Add cauliflower rice with a pinch of salt. Sauté 5–7 minutes, stirring often, until tender and a little toasty. Squeeze in half a lime and add lime zest for brightness. Remove from heat.

Sear the shrimp. In the same skillet, add the remaining 1 tablespoon oil over medium-high heat. Arrange shrimp in a single layer. Cook 2–3 minutes per side until opaque and lightly browned. Don’t overcook; pull them as soon as they curl and turn pink.

Prep the fresh veggies. While the shrimp cool slightly, chop cucumber, bell pepper, tomatoes, and red onion. Roughly chop the greens and herbs. Keep everything bite-sized for easy eating.

Blend the dressing. In a small blender or with an immersion blender, combine 1/2 avocado, olive oil, lime juice, water, garlic, salt, and pepper. Blend until smooth and creamy. Add another splash of water if you want a thinner consistency. Taste and adjust salt or lime.

Assemble the bowls. Divide cauliflower rice among 4 meal prep containers. Top with greens, cucumber, peppers, tomatoes, and onion. Add shrimp on top. Tuck in avocado slices just before serving, or store them separately.

Finish with flavor. Drizzle a little dressing over each bowl or pack it on the side to add right before eating. Sprinkle with cilantro. Add pumpkin seeds, jalapeños, radishes, or feta if using.

Cool and store. Let bowls cool to room temperature (no more than 30 minutes out), then seal and refrigerate.