In a medium pot, bring 2 cups of water to a boil. Add 1 cup of rice, reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and water is absorbed.

Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.

In a large skillet, heat 2 tablespoons of olive oil over medium heat.

In a bowl, toss the shrimp with paprika, garlic powder, salt, and black pepper.

Add the shrimp to the skillet and cook for 2-3 minutes on each side until they are pink and opaque.

In a mixing bowl, combine Greek yogurt, lime juice, chopped cilantro, minced garlic, and salt. Mix well until smooth.

In each bowl, add a serving of rice, top with cooked shrimp, sliced avocado, and drizzle with cilantro lime sauce.

Garnish with lime wedges and additional cilantro.