In a medium mixing bowl, combine the shrimp with olive oil and taco seasoning. Mix well to coat evenly. Let it marinate for about 10 minutes while you prepare other ingredients.

Prepare 2 cups of white rice according to package instructions. Fluff with a fork and set aside.

In a small pot, heat the black beans over medium heat. Add a pinch of salt and a dash of cumin for extra flavor. Stir occasionally and keep warm.

Heat a non-stick skillet over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes on each side, or until they are pink and opaque. Remove from heat and set aside.

In each serving bowl, place a serving of rice, followed by a scoop of black beans. Top with cooked shrimp, sliced avocado, cherry tomatoes, and shredded lettuce.

Finish with a squeeze of fresh lime juice and any additional toppings of choice such as cilantro or jalapeños.

Serve the spicy shrimp taco bowls immediately while the ingredients are fresh and warm. Enjoy the medley of flavors in each bite.

Store any leftover shrimp and toppings separately in airtight containers. Refrigerate for up to 2 days. Reheat the shrimp gently in a skillet before serving.