For the shrimp: Heat the olive oil over high heat in a large pan. Season both sides of the shrimp with chili powder and salt to taste. Place the shrimp in a single layer in the pan and sear for 2-3 minutes per side, until shrimp are pink and cooked through.
For the mango salsa: Combine all the ingredients in a bowl, add salt to taste. Cover the bowl and place it in the refrigerator for at least 15 minutes, up to 4 hours.
For the sauce: Place all ingredients in a food processor and blend until smooth.
To assemble: Divide the cabbage between 4 bowls. Top each bowl with ¼ of the avocado and ½ cup of black beans.
Divide the shrimp and mango salsa evenly among the bowls. Drizzle with sauce and serve.
Nutritional facts:Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.