In a large skillet, heat avocado oil over high heat.
Add shrimp when hot and cook for 30 seconds per side for medium/large shrimp. Adjust cook time based on size of shrimp.
Remove shrimp to cutting board and chop.
Reduce heat to medium and add a bit more avocado oil if needed.
Sauté shallots for 2 mins. Add garlic and artichokes and cook for 2 mins. Add nutritional yeast and lemon juice, stir, then remove to a bowl.
Keep heat on medium and cook spinach for 2 mins. Drain off any excess liquid and then place in bowl with the shallot mixture.
In a large mixing bowl, mix together coconut cream, mayonnaise, fish sauce, sea salt, pepper, and cayenne until smooth. Add in remaining ingredients and mix well.
Pour into small, shallow glass or ceramic casserole dish and spread into an even layer.
Bake for 20 minutes or until bubbly and slightly browned around the edges.