Heat up brown rice in the microwave according to the package instructions. Then emptyblack beans into a microwaveable safe bowl and warm those too.
Rub the shrimp with taco/fajita seasoning.
Set a nonstick skillet on medium-high heat. Once hot, spray with olive oil. Toss in the fresh bell peppers and onions and sear for 3 to 5 minutes. As it cooks, squeeze in fresh lime to help caramelize (and soften) the veggies. Once the onion is translucent and the edges are seared, remove from the skillet.
Increase the heat of the skillet to high, then add the frozen corn. Cook for 2 to 3 minutes, enough to thaw and sear the outside of the corn, then set aside.
Reduce the heat of the skillet to medium, and if needed, spray with a little more olive oil, then toss in the shrimp. Cook for 3 to 5 minutes until the shrimp is white and plump with seared edges.
Assemble the bowl for your meal prep containers by evenly dividing up the ingredients into the containers!