Begin by preheating your oven to 180°C (355°F). Gather your ingredients while the oven warms up.

Chop the green chili peppers, garlic, and spring onions. Spread them on a baking tray, drizzle with oil, and season with salt and pepper. Roast for about 15 minutes, tossing halfway.

After roasting, transfer the veggies to a food processor. Add coconut yogurt, avocado, lime juice, and cilantro. Add water if needed and blend until smooth.

Heat a non-stick skillet over medium heat. Add shrimps and cook for about 2-3 minutes until pink and opaque. Remove from heat.

In serving bowls, scoop salsa and top with shrimps. Garnish with lime wedges, cracked pepper, and cilantro.