Step 1

Heat 1 tablespoon of olive oil in a large non-stick pan over medium-high heat. Add the cauliflower rice and garlic. Cook, stirring occasionally, for 6-8 minutes, or until tender. Stir in the lime juice & zest, black beans and season with salt and pepper. Set aside and wipe clean the pan with a paper towel

Step 2

In a medium bowl add the olive oil, juice and zest from 1 lime, vinegar, smoked paprika, salt and pepper. Mix well to combine. Add the shrimp and toss to evenly coat. Allow it to marinate for 15 minutes.

Step 3

Meanwhile, in a small bowl whisk all the dressing ingredients until well combined.

Step 4

Heat the same non-stick pan over medium-high heat. Add the marinated shrimp in a single layer. Cook 2-3 minutes per side, or until pink and opaque. Set aside.

Step 5

To assemble the bowls, divide the cauliflower rice and top with the shrimp, avocado slices and corn.

Step 6

Garnish with green onions and fresh cilantro. Drizzle the dressing and serve with lemon wedges.