Cook the grains: Prepare brown rice or quinoa according to package directions. Fluff and set aside. For speed, use microwave-ready pouches or leftovers.

Make the creamy sauce: In a small bowl, mix Greek yogurt, zest of 1/2 lime, juice of 1/2 to 1 lime, minced garlic, a pinch of salt, black pepper, and honey if using. Thin with a teaspoon of water if needed. Chill while you cook the shrimp.

Season the shrimp: Pat shrimp dry. Toss with 1 tablespoon olive oil, Cajun seasoning, and a pinch of salt if your blend is low-sodium. Aim for an even coat.

Sauté the veg: Heat a large skillet over medium-high. Add remaining 1 tablespoon olive oil. Cook bell pepper, corn, and red onion with a pinch of salt for 3–4 minutes, just until crisp-tender. Stir in black beans to warm through. Transfer to a bowl.

Cook the shrimp: In the same skillet, add the shrimp in a single layer. Cook 1.5–2 minutes per side until opaque and lightly seared. Do not overcook. Squeeze over a little lime juice.

Assemble the bowls: Divide grains among bowls. Top with the warm veggie-bean mix, shrimp, tomatoes, avocado, and cilantro. Spoon over the yogurt-lime sauce. Add hot sauce if you like heat.

Finish and serve: Taste and adjust with extra lime, salt, or pepper. Serve immediately while the shrimp are hot.