Make the cilantro lime rice: In a bowl, combine warm rice, lime zest, juice of 1 lime, minced garlic, chopped cilantro, a drizzle of olive oil, and a pinch of salt. Fluff with a fork until evenly coated. Taste and adjust lime and salt.

Season the shrimp: Pat shrimp dry. Toss with chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper. Add a squeeze of lime if you like extra brightness.

Cook the shrimp: Heat a large skillet over medium-high. Add oil or butter. Cook shrimp 1–2 minutes per side until pink and just opaque. Do not overcook. Transfer to a plate and squeeze the second lime over the top.

Warm the tortillas: Heat tortillas in a dry skillet 20–30 seconds per side, or wrap in a damp paper towel and microwave for 20–30 seconds. Warm tortillas are easier to fold and less likely to tear.

Prep fillings: Warm beans and corn with a pinch of salt and a splash of water in a small pan or microwave. Drain well.

Assemble: Lay a tortilla on a board. Add a line of cilantro lime rice, beans, corn, shrimp, cheese, salsa, avocado, and a small dollop of sour cream. Don’t overfill.

Fold and roll: Fold the sides in, then roll from the bottom up, tucking as you go to seal. Repeat with remaining tortillas.

Optional toast: Place burritos seam-side down in a lightly oiled skillet over medium heat 1–2 minutes per side until golden and crisp. This melts the cheese and helps seal the seam.

Serve: Slice in half if desired. Add extra cilantro, lime wedges, and hot sauce on the side.