In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
Coat shrimp in 2 tablespoons taco seasoning. Heat a large heavy-duty pan to high heat. Add olive oil and shrimp to pan. Cook shrimp on high heat for 2-3 minutes per side without over-crowding.
To make cilantro sauce: Pulse all the ingridents in a food processor or blender for 1 minute or until the garlic and jalapeno are no longer visible.
To assemble bowls: Divide cooked rice into four bowls. Top each bowl with 1/4th of the shrimp, avocado, tomato, black beans, corn, onion and tortilla strips. Drizzle with a squeeze of lime and the cilantro sauce and enjoy!