Cook the brown rice. Cook the rice with its package-specified water in the lidded saucepan, usually about 35–45 minutes plus a covered rest. Begin the shrimp and vegetables near the end of that cooking time. Prepare all cold toppings using clean utensils before handling raw shrimp.

Soften peppers and onion. Heat 1 tablespoon oil in the skillet over medium-high heat. Add peppers, onion, and ¼ teaspoon salt. Cook for about 6–8 minutes, stirring occasionally, until softened with a little color. Add half the garlic for the last 30 seconds.

Warm the beans. Add the drained black beans and 2 tablespoons water to the vegetables. Stir for 2–3 minutes until the beans are hot. Transfer this mixture to a clean bowl and cover loosely while cooking the shrimp; do not reuse a plate that held raw seafood.

Cook shrimp briefly. Toss the dry shrimp with the remaining oil, cumin, paprika, remaining salt, pepper, and remaining garlic. Cook in two batches if necessary, turning after about 2 minutes. Continue until the flesh is pearly or white and opaque throughout, usually about 3–5 minutes total depending on size.

Finish the lime topping. Remove the shrimp from the heat and toss with 2 tablespoons lime juice. Mix the yogurt with the remaining tablespoon lime juice and half the cilantro. Divide rice, vegetables, beans, and shrimp evenly among four bowls; serve the yogurt and remaining cilantro separately.

Chill or reheat portions. For meal prep, refrigerate the cooked components promptly in shallow containers with the yogurt kept separate. Reheat a covered portion in short intervals with a little water, stirring the rice and checking that leftovers reach 165°F (74°C). Add the yogurt after heating.