In a bowl, combine peeled and deveined large shrimp with olive oil, chili powder, cumin, garlic powder, salt, and pepper. Toss well and marinate for 5 minutes.

Heat a skillet over medium-high heat and add the seasoned shrimp. Cook for 2-3 minutes on each side until the shrimp turn pink and opaque. Remove from the pan once done.

In a mixing bowl, whisk together sour cream (or Greek yogurt), chopped cilantro, freshly squeezed lime juice, and a splash of water. Season with salt and pepper to taste.

Distribute cooked rice into bowls. Layer with shrimp, diced avocado, halved cherry tomatoes, and sliced red onion. Top with fresh cilantro.

Pour the cilantro lime sauce over each bowl and garnish with a lime wedge if desired.

Serve immediately while warm and fresh!