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.
Kale & Shrimp Tostadas with Spicy Almond Butter
INGREDIENTS
- 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
INSTRUCTIONS
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Whisk together all ingredients for the sauce and set aside. Add more water to thin, if needed.
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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.
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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.
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Top tortillas with kale, shrimp, and a drizzle of the almond butter sauce.
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