Cook the brown rice according to the directions on the package. While the rice cooks, prepare the rest of the meal.
Sprinkle the lime juice over the avocado to prevent browning.
Mix the chili powder, garlic powder, onion powder, cumin, paprika, and black pepper together.
Heat the avocado oil in a pan. Add the shrimp and spice mixture.
Cook over medium heat until the shrimp are cooked through, stirring often. This will take 5-10 minutes. Remove the shrimp from the pan.
Add the bell peppers, onion, and jalapeno to the pan you cooked the shrimp in. Add ¼ cup water to the pan to help steam the veggies and to pick up some of the seasonings. Stir often until cooked (takes about 10 minutes).
When the peppers and onions have finished cooking, stir the shrimp in to fully distribute the seasonings.
Distribute the rice and the shrimp mixture evenly between four food containers. Add ¼ of the avocado and 1 tablespoon of sour cream to each container. (See notes below if you will be reheating these later.)
Put the lids on the containers and refrigerate. Meal prep complete!