Kale & Shrimp Tostadas with Spicy Almond Butter

Mar 15, 2019 | Seafood

Crispy grain free tortillas topped with kale, shrimp, and a spicy thai almond butter sauce. 

Only three weeks left until New York friends! Honestly, what I’m looking forward to the most is not cooking for five days. I did get an Airbnb so I’d have a kitchen, but I’m pretty much planning on taking pictures and eating out the entire time and there. Hey, if I’m going to be in one of the few places in the world that’s loaded with Paleo restaurants, I’m gonna take advantage of it.

Obviously I’ll be making a stop at Hu Kitchen, but then I’m excited to try a bunch of places I’ve never been before. I’ll be sure to give you guys a full recap of all of the new Paleo and gluten-free options that I find in my NYC travels. And obviously all of the coffee,too.

In the meantime let’s talk about tostadas. Sometimes I think this just a fancy word for “I microwaved a tortilla too long” but, I guess it can be an actual thing, too. I made this recipe to see what happens when you leave the microwave out of the equation. Turns out, it’s a good call.

Kale & Shrimp Tostadas with Spicy Almond Butter

PREP TIME 5 minutes
COOK TIME 20 minutes
TOTAL TIME 25 minutes


  • 1 tbsp coconut oil
  • 2 cloves garlic minced
  • 1 lb shrimp
  • ¼ tsp salt
  • 3 cups kale

For tortillas

  • 8 to rtillas
  • ¼ tsp salt

For sauce

  • 1/3 cup almond butter
  • 2 tbsp lime juice
  • 2 tbsp coconut aminos
  • 1 tbsp water
  • 1 tsp grated ginger
  • 1 tsp sriracha


  1. Whisk together all ingredients for the sauce and set aside. Add more water to thin, if needed.

  2. Heat oven to 350 F and line a baking sheet with parchment paper. Spray tortillas with a little bit of coconut oil and sprinkle with salt. Place on the baking sheet and bake for 8 minutes, or until golden.
  3. Place coconut oil in a large saute pan over medium heat. Add garlic and saute for 2 minutes. Pat shrimp dry and sprinkle with salt, then place in the pan and cook for 3-4 minutes per side, or until golden brown. Set shrimp aside and add the kale to the pan, Saute for 4-5 minutes, or until wilted. Remove and set aside.
  4. Top tortillas with kale, shrimp, and a drizzle of the almond butter sauce.

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Hey! I’m Moriah– a commercial and editorial food photographer and creative entrepreneur who is perpetually drinking coffee and covered in dog hair. I write this blog from New York City where I run my creative agency, The B Edit. I write this blog in the hopes that you can one day have your creative dream job, too!   

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