In a bowl, combine the shrimp with 2 tablespoons olive oil, chili powder, garlic powder, paprika, cayenne pepper, salt, and black pepper. Toss until evenly coated and refrigerate for at least 30 minutes.

In a medium saucepan, combine the jasmine rice and water. Bring to a boil.

Once boiling, reduce heat to low, cover, and simmer for 10 minutes.

Remove the pot from heat and let the rice sit covered for another 10 minutes until all water is absorbed.

While the rice cooks, slice the zucchini into half-moons and cut the broccoli into small florets.

Heat a drizzle of olive oil in a large skillet over medium heat.

Add the zucchini and a pinch of salt and pepper. Cook for 2–3 minutes.

Add the broccoli and cook for another 3–4 minutes until the vegetables are tender but still crisp.

Remove the vegetables from the pan and set aside.

Add another drizzle of olive oil to the pan and cook the shrimp for 1–2 minutes per side, until pink and opaque.

Fluff the rice with a fork and stir in butter, a pinch of salt, and a little garlic powder if desired.

Assemble the Loaded Spicy Shrimp Bowl by adding a layer of rice, followed by the sautéed vegetables and spicy shrimp.

Garnish with lime juice, chopped cilantro, and red pepper flakes.