Add the cooked rice, lime juice, lime zest, ground cumin, and cilantro to a large bowl. Season with salt and black pepper, to taste, and stir to combine. Cover to keep warm and set aside.

Add two tablespoons of olive oil to a large skillet or frying pan set over medium heat. Add the bell peppers and red onion. Season with salt and black pepper, to taste, and stir to combine. Cook for 10 minutes, stirring occasionally until the vegetables soften and develop a bit of color.

Transfer the veggies to a plate and add the shrimp to the skillet. (Add a little more olive oil, if necessary). Sprinkle with ground cumin, chili powder, and garlic powder. Season with salt and black pepper, to taste, and cook for 3-4 minutes until the shrimp turns opaque. Do not overcook. Add the veggies back to the pan and toss to combine.

To serve, divide the seasoned rice between four serving bowls and top each bowl with the cooked vegetables and shrimp. Garnish with additional cilantro and lime wedges, if desired. Enjoy!