Stir together 2 tablespoons of oil and all remaining 'Shrimp' ingredients in a freezer size plastic bag or an airtight container. Add shrimp, seal tightly and turn to coat. Let the shrimp rest on the counter for 15 minutes.

Heat a large stainless steel pan over medium-high heat. Add the remaining 2 teaspoons of olive oil to the pan and swirl to coat.

Add shrimp in a single layer and discard any remaining marinade. Let shrimp cook for 2 minutes then turn over and cook an additional 1 minute or until they’re pink. Increase the heat to high for 30-60 seconds to slightly reduce any liquids. Remove shrimp from the pan when they’re finished cooking.

Divide rice between 4 bowls and top with shrimp and other desired Burrito Bowl ingredients. Drizzle with Cilantro Lime Dressing. Shrimp can also be served on top of a salad or in wraps.