Start by cutting the tomato and bell pepper into small pieces.

Chop some of the parsley and combine it with the sweet corn and kidney beans in a bowl.

Next, marinate the raw shrimp with paprika, garlic, salt, and pepper, then squeeze half a lemon over them.

Fry the shrimp on high heat with a bit of oil in a pan for a few minutes until cooked through.

Blend the sour cream with the remaining parsley and squeeze in the other half of the lemon, mixing well.

Add a bit of water until the sauce reaches your desired consistency.

Assemble the bowl with a layer of salad, then add the shrimp and top with the sauce before serving.