Healthy Shrimp & Corn Salad Bowl

Drain 1 can (15 oz) of corn and pour the kernels into a large mixing bowl.

Finely chop 0.25 cup of cilantro and add it to the bowl with the corn.

Dice 1 medium jalapeño and add it to the corn mixture.

Dice 0.5 medium red onion and combine it with the other ingredients in the bowl.

Squeeze the juice from 1 whole lime (approximately 2 tablespoons) over the corn salad ingredients.

Season the corn salad with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper, then mix everything well to combine.

Season 1 lb of shrimp with 1 tablespoon of shrimp seasoning. Cook the seasoned shrimp in a pan over medium-high heat until pink and cooked through, about 2-3 minutes per side.

To assemble each bowl, start with 1 cup of cooked rice as the base.

Add 1 cup of chopped romaine lettuce, 0.25 medium sliced cucumber, and 0.5 sliced avocado to each bowl.

Top each bowl with half of the prepared corn salad.

Arrange half of the cooked shrimp (approximately 5-6 pieces) on top of the salad in each bowl.