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In a bowl, toss shrimp with olive oil, paprika, garlic powder, salt, and black pepper.
Cook shrimp on a grill pan or skillet over medium-high heat for 2–3 minutes per side until pink and lightly charred.
Warm cauliflower rice or regular rice in a skillet until heated through.
In a small bowl, whisk together melted butter, garlic, lemon juice, parsley, salt, and pepper.
Add rice to bowls. Top with grilled shrimp and avocado slices.
Drizzle generously with lemon garlic herb butter sauce and garnish with parsley and lemon wedges.