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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.