For 2 bowls, toss 300 g peeled shrimp with 1 tsp chili powder, lime zest and 1 tsp olive oil. Sear in a hot skillet for about 2 minutes per side, until opaque. Divide 2 cups cooked brown rice with shredded cabbage, corn, avocado and the shrimp. Whisk lime juice with 2 tbsp yogurt and cilantro for the dressing. Pat the shrimp dry before seasoning for better browning, and avoid overcooking once they curl into a loose C shape.
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