In a medium saucepan, over medium heat boil 2 cups of water.

Once boiling, stir in 1 cup of long-grain rice and return to a boil.

When the rice begins to boil, add 1 teaspoon salt and 1 Tablespoon of vegan butter. Reduce the heat to low, stir twice, cover and cook for 15 minutes.

After 15 minutes, keep the lid on and remove the saucepan from heat. Wait 5 minutes before removing the lid and fluffing the rice.

Transfer the rice to a large bowl and stir with ½ cup chopped cilantro and 2 Tablespoons lime juice. Set aside.

In a high-powdered blender add 1 cup coconut milk, 1 cup cilantro, 1 avocado, 1 seeded jalapeño, 2 cloves of garlic, 4 Tablespoons lime juice, 1 teaspoon onion powder, 1 teaspoon salt, and a pinch of cayenne.

Blend together until smooth and transfer to a mason jar.

In a medium mixing bowl stir together 1 bag of coleslaw mix, 1 diced jalapeño, ¼ cup chopped green onion, and 2-4 Tablespoons of avocado cilantro lime ranch.

Mix together and set to the side.

Peel and devein 1 pound of shrimp and set to the side.

In a medium-sized mixing bowl whisk together 2 Tablespoons olive oil, ½ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, ¼ teaspoon cumin, and ¼ teaspoon chili powder.

Add the shrimp to the bowl and toss with the marinade. Allow the shrimp to marinate for up to 30 minutes.

In a large skillet over medium heat cook the shrimp for approximately 4 minutes per side or until no longer pink. Once cooked through remove from heat and set to the side.

In a glass meal prep container measure 3/4 cup to 1 full cup of the jalapeño coleslaw. Alternatively you can place this portion of the shrimp taco bowls in a separate container or in a reusable ziplock bag.

Next add 1/2 cup of cilantro lime rice.

Add 1/4-1/3 cup of cooked shrimp.

In a small sauce container measure out 1-2 Tablespoons of the avocado cilantro lime dressing.