In a medium bowl, combine the olive oil, lime juice, minced garlic, cumin, smoked paprika, salt, and black pepper. Mix well to create the marinade.

Add the shrimp to the bowl and toss until evenly coated with the marinade. Allow the shrimp to marinate for at least 15 to 20 minutes for the flavors to meld.

While the shrimp marinates, prepare the base by cooking the brown rice or quinoa according to package instructions. Set aside once cooked.

Heat a large skillet over medium high heat with a splash of olive oil. Add the marinated shrimp in a single layer. Cook for 2 to 3 minutes per side until pink and opaque, working in batches if necessary to avoid overcrowding.

Remove cooked shrimp from the skillet.

To assemble, place brown rice or quinoa in serving bowls. Top with the cooked shrimp, cherry tomatoes, corn, and diced avocado.

Sprinkle with chopped cilantro and serve with lime wedges for additional zest.