Pat the shrimp dry and transfer them to a bowl. Season the shrimp with 1 teaspoon salt, lime zest, and garlic. Toss the ingredients together and refrigerate.
Prepare the tomato salad. Toss the tomatoes with ½ teaspoon of salt and let them sit for 10-15 minutes to draw out excess moisture.
Transfer the tomatoes to a sieve and drain the moisture from them. Add them to a bowl.
Add the corn and ½ cup cilantro to the tomatoes and toss. Add 1 tablespoon of lime juice, cumin, 1 tablespoon of avocado oil, apple cider vinegar, and the remaining salt to the salad. Toss to combine. Refrigerate until ready to serve.
Remove the shrimp from the refrigerator and let them sit at room temperature for 5 minutes.
Heat the remaining avocado oil in a large skillet over medium/high heat.
When the oil is hot, add the shrimp to the pan. Cook the shrimp for 2-3 minutes on each side or until the shrimp begins to curl and turn pink. Remove the shrimp from the pan so they stop cooking. Toss with ¼ cup of chopped cilantro and ½ tablespoon of lime juice. Set aside.
Mix all of the ingredients for the crema in a bowl until combined.
Remove the tomato salad from the refrigerator and toss. Salt to taste.
Separate the tomato salad, shrimp, rice, avocado, and crema into 4-6 bowls and serve.