For the Shrimp: Thaw if needed, in a colander under running water. When thawed, peel and place into a bowl.In a small bowl, combine the ketchup, coconut aminos and garlic, set a side.
For the greens: Chop the cabbage and kale or chard. chop the onion.In a pot with a lid, add 2 Tbsp of water and add the onion, saute for 3 minutes until it starts to soften.Add the cabbage and kale and 2 Tbsp of water, cover and steam for 5 minutes.Remove lid, add vinegar, 1/4 cup water and tahini and stir well to coat the greens. If sauce is too thick, add 2 more tablespoons of water. Season with salt and pepper.
While the greens are cooking, cook the shrimp:Add the ketchup mixture to a skillet and warm over medium-heat, add the shrimp and cook, stirring occasionally until shrimp is just cooked through and opaque.