This meal is a quick workday dinner or a lovely lunch… do make sure the shrimp is wild-caught instead of farm-raised. (You might also enjoy our Greek Shrimp Boats with Tzatziki Sauce.)
In a saucepan over medium heat, add oil until hot. Add shrimp, lemon juice, paprika, salt and pepper. Cook 5-7 minutes or starting to turn golden in color and set aside. Add cucumber, avocado and grape tomatoes evenly into two bowls and toss in shrimp. Sprinkle with chopped cilantro. In a small bowl combine coconut cream and hot sauce. Drizzle sauce on top of each bowl.