Begin by chopping the green chili peppers, garlic, and spring onions into small pieces. Toss these chopped ingredients with oil, salt, and pepper, then roast in a preheated oven at 180°C (355°F) for 15 minutes.

Once the roasted vegetables have cooled slightly, transfer them to a food processor. Add in the coconut yogurt, avocado, lime juice, and cilantro. Blend until smooth and creamy.

In a non-stick skillet over medium heat, add a bit of oil and cook the shrimps for about 2-3 minutes until they turn pink and opaque.

Pour the creamy salsa into dipping bowls, place the cooked shrimps on top, and garnish with lime wedges and extra cilantro.