Peel the oranges, separate into slices, then set aside.
In a blender, combine the parsley, scallions, coconut cream, 1 tablespoon of olive oil, salt, and a few grinds of pepper. Purée until smooth, then set aside.
Season the shrimp with a few grinds of pepper. Heat a wok over medium-high heat and add 1 tablespoon of olive oil.
Once hot, add half of the shrimp and stir-fry until opaque, about 2 minutes. Remove to a plate lined with paper towels.
Repeat with the remaining shrimp and tablespoon of olive oil.
Add the salad greens to a large bowl and toss with some of the dressing.
Divide the greens between 4 serving plates. Add the orange slices, avocado, cashews, radishes, and shrimp. Serve with the remaining dressing.