This is actually a dish I came up with on my own! It's super-simple and relatively light, so you can probably double the recipe and not stuff yourself. This recipe is "for one" because Tammy doesn't like shrimp. Yet.


  • 1 T Oil (coconut, olive, grapeseed, etc.)
  • Chipotle chili powder (optional)
  • 3-4 oz. Raw, peeled shrimp
  • ¼ to ½ Avocado
  • ¼ Cup Cashew sour cream
  • Lemon juice
  • Salt & pepper, if desired

Obviously you can use shrimp that isn't peeled, but you have to deal with the shell and other bits. For ease of prep, I get the frozen variety and thaw what I need just before cooking.


  1. Saute the shrimp in the oil until it's done all the way through
  2. Arrange the shrimp in a bowl
    • If you're using jumbo shrimp, cut into bite-sized pieces
  3. Slice the avocado and arrange over the shrimp
  4. Place a few dollops of cashew sour cream over the avocado
  5. Dust lightly with chili powder, salt and pepper — all of which are optional

That's it! This dish could also be served cold as an appetizer.