Add the olive oil, lime juice, spices and cilantro to a bowl medium bowl. Pat the shrimp dry, then add it to the marinade and toss to fully coat. Cover and marinate in the fridge for 15 minutes.
Make the rice according to package instructions (I like minute rice), then top with desired toppings.
Heat a large skillet over medium-high heat. When it's hot, add the shrimp to the pan in an even layer and cook for 2-3 minutes on each side.
Add the shrimp to your assembled bowl and top with more lime juice, fresh cilantro and creamy cilantro ranch if desired. See recipe notes for meal prepping.