Place the peeled and deveined shrimp in a mixing bowl and drizzle them with olive oil. Add your seasonings, such as smoked paprika, garlic powder, onion powder, salt, black pepper, and a squeeze of fresh lime juice. Toss everything together until the shrimp are evenly coated. Let them marinate for about 10–15 minutes so they absorb the flavors, but avoid marinating much longer since shrimp are delicate.

While the shrimp are marinating, prepare the bowl base. If using cauliflower rice, lightly sauté it in a pan over medium heat with a small amount of olive oil until just tender, about 3–4 minutes. Season lightly with salt and set aside. If using greens instead, wash, dry, and arrange them in serving bowls so they’re ready for assembly.

Heat a grill pan or outdoor grill over medium-high heat. Once hot, place the shrimp in a single layer, making sure not to overcrowd the pan. Grill for about 2–3 minutes per side, flipping once, until the shrimp turn pink, opaque, and slightly charred around the edges. Remove them immediately to avoid overcooking.

Assemble the bowls by dividing the cauliflower rice or greens between serving bowls. Arrange sliced avocado, cherry tomatoes, red onion, and any other fresh toppings around the bowl to create a colorful base. Place the grilled shrimp on top while they’re still warm.

Drizzle the bowls with your favorite keto-friendly sauce, such as garlic mayo or avocado crema, if using. Finish with extra lime juice, fresh herbs, or a pinch of salt and pepper. Serve immediately while the shrimp are hot and the avocado is fresh for the best flavor and texture.