Loaded Shrimp Street Corn Protein Bowl

Season the shrimp with chili powder, smoked paprika, garlic powder, onion powder, cumin, oregano, salt, and pepper.

Heat a skillet over medium‑high heat and cook the shrimp for 2‑3 minutes per side until pink and opaque.

In a bowl, combine the cooked jasmine rice, corn, non‑fat Greek yogurt, light mayo, lime juice, cotija cheese, chili powder, and a pinch of salt to make the street corn mix.

Whisk together the non‑fat Greek yogurt, light mayo, chipotle pepper, adobo sauce, lime juice, garlic clove, cilantro, water, salt, and honey (if using) to create the chipotle lime crema.

Assemble the bowls by placing a base of rice and corn, topping with the cooked shrimp, and drizzling the chipotle lime crema over the top.

Finish with fresh cilantro, pickled red onions, avocado slices, extra cotija, and lime wedges as desired.