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.)


  • 1 tbsp extra virgin olive oil
  • ½ lb cooked wild-caught shrimp
  • 1 tbsp lemon juice
  • 1 tsp paprika
  • 1 tsp salt
  • 1 tsp pepper
  • ½ cucumber, diced
  • 1 avocado, cubed
  • 1 cup grape tomatoes, quartered
  • Cilantro, chopped
  • ½ cup coconut cream
  • 2 tbsp hot 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.