In a medium bowl, combine olive oil, lime juice, minced garlic, ground cumin, smoked paprika, salt, and black pepper. Whisk until fully emulsified.

Add shrimp to the marinade, toss gently, cover, and let rest for 15–20 minutes.

Cook quinoa or brown rice according to package instructions, generally about 15–20 minutes.

Heat olive oil in a skillet over medium-high heat. Add marinated shrimp in a single layer and cook 2–3 minutes per side.

Transfer cooked shrimp to a plate and allow to rest briefly. In serving bowls, layer warm rice/quinoa first followed by shrimp.

Top with halved cherry tomatoes, corn, and diced avocado.

Finish with chopped cilantro and serve with lime wedges on the side.