Cook the black beans. Heat olive oil in a large saucepan over medium heat. Add garlic and onions. Cook just until onions start to soften. Add in black beans, chili powder, cumin and oregano. Continue cooking until black beans are warmed through.
Season the shrimp with extra virgin olive oil, chili, cumin, granulated garlic, salt and oregano. Toss shrimp to coat completely.
Cook shrimp in a skillet over medium heat until opaque and cooked through.
Assemble the bowls. Place rice and beans in a bowl. Top with cabbage, pico de gallo, and shrimp. Drizzle with cilantro cream sauce and garnish with fresh chopped cilantro.
Notes
Nutrition information for estimation purposes only and will depend on how much of the pico and cilantro cream sauce you add to each individual bowl.