Start by cooking rice. Wash the rice in a fine-mesh strainer under cold running water, repeating the process until the water is clear.
Heat oil in a pot over medium-high heat. Sauté the onion and garlic for 2-3 minutes. Add rice, broth, and salt, mix well and bring to boil.
Once the rice starts to bubble immediately reduce the heat and let simmer on low until the liquid is cooked off.
Meanwhile, prepare the shrimps. In a medium skillet heat oil until shimmering. Add garlic and sauté until fragrant.
Add shrimps in a single layer, sprinkle with salt and pepper; cook for about 2-3 minutes until shrimps are opaque and cooked through.
Remove from the heat and set aside. Once the rice is cooked, remove from the heat, stir in lime juice, zest, and 2 tablespoons of cilantro, fluffing the rice with a fork.
Divide the rice among 4 glass containers, then add the garlic shrimp next to it. Add in optional toppings if desired, then place the lid on and refrigerate for up to 3-4 days.
You can serve the cilantro lime shrimp bowl cold or heat, either way, it's delicious.