In a mixing bowl, toss the shrimp with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper until they are evenly coated. Allow the shrimp to marinate for about 10 minutes.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the marinated shrimp in a single layer and cook for 2-3 minutes on each side until pink and opaque.

In a blender, combine ripe avocados, lime juice, Greek yogurt (or sour cream), and a splash of water. Blend until smooth, adding more water as needed.

Divide the cooked quinoa or rice among serving bowls. Layer on the cooked shrimp, followed by black beans, corn, red bell pepper, red onion, shredded lettuce, and diced tomatoes.

Drizzle the creamy avocado lime crema over each bowl and finish with chopped cilantro and lime juice. Enjoy your Healthy Shrimp Taco Bowl.