Grate 4 garlic cloves into a large bowl. Thinly slice the remaining 1 garlic clove and set aside. Finely grate the zest of 1 medium lime into the bowl, and then cut the lime in half and set aside. Coarsely chop 1/2 cup fresh cilantro leaves and tender stems. Place half in the bowl and reserve the remaining half.
Add dried oregano, paprika, red pepper flakes, kosher salt, and 2 tablespoons of the olive oil to the bowl. Stir to combine. Add 1 pound peeled and deveined uncooked shrimp, and toss to coat. Let the shrimp marinate 10 to 15 minutes at room temperature.
Heat the remaining 3 tablespoons olive oil in a 12-inch cast iron or heavy-weight skillet over medium-high heat until shimmering. Add 1 pint grape tomatoes, and then season with kosher salt. Cook, stirring occasionally, until the skins start to pop, about 2 minutes.
Add the shrimp with marinade and stir to combine. Cook for 1 minute. Add the drained/rinsed beans and sliced garlic. Cook, stirring every minute or so, until the shrimp are just cooked through and the tomatoes have burst open, 3 minutes total.
Remove from the heat. Season with kosher salt and squeeze the lime halves over the shrimp. Garnish with the reserved cilantro, and serve immediately over rice.
