Cook the Grains:

• Rinse 1 cup of rice under cold water to remove excess starch.
• In a medium saucepan, bring 2 cups of water or broth to a boil.
• Add the rice and a pinch of salt, reduce the heat to low, cover, and simmer for 18-20 minutes.
• Remove from heat and let it rest, covered, for 5 minutes. Fluff with a fork.

Prepare the Shrimp:

• Pat the shrimp dry with paper towels to ensure a good sear.
• Toss the shrimp in a bowl with olive oil, garlic powder, smoked paprika, salt, and pepper.
• Heat a skillet over medium-high heat and add the shrimp in a single layer.
• Cook for 2-3 minutes on each side until pink and opaque. Avoid overcooking!

Prepare the Vegetables:

• Dice bell peppers and avocado, slice cucumbers, and halve cherry tomatoes.
• If using fresh corn, cook and cut kernels off the cob; if canned, rinse thoroughly.

Make the Sauce:

• Whisk together mayonnaise, sweet chili sauce, sriracha, and lime juice in a bowl. Adjust spice levels with sriracha as needed.

Assemble the Shrimp Bowls:

• Divide the cooked grains into serving bowls.
• Arrange shrimp and prepared vegetables on top of the grains.
• Drizzle sauce over the assembled bowls. Garnish with cilantro or green onions if desired.