Ginger Shrimp With Almond Sauce

ginger-shrimp-almond-sauce Travis Rathbone


  • 1/4 small onion, minced (about 1/4 cup)
  • 1/2 cup low-sodium vegetable broth
  • 1 cloves garlic, minced
  • 1/4 red bell pepper, seeded and finely chopped (about 1/4 cup)
  • 1/2 cup whole snow peas
  • 1/2 cup thinly sliced red cabbage (about 1/8 head)
  • 1 1/2 teaspoons grated fresh ginger
  • 1/8 teaspoon turmeric
  • 1/8 teaspoon crushed red pepper flakes
  • 2 tablespoons unsweetened almond butter
  • 1/2 cup cooked fresh or frozen lima beans
  • 3 ounces cooked medium shrimp, peeled and deveined


1. In a skillet, cook onion in 1/4 cup broth over low heat until translucent, about 6 minutes. Add garlic, bell pepper, snow peas and cabbage. Cook, stirring occasionally, until softened, 2 to 3 minutes.

2. Add ginger, turmeric, crushed red pepper, remaining 1/4 cup broth and almond butter; stir until uniform. Add beans. Cook, stirring occasionally, until heated through, about 2 minutes.

3. Transfer bean mixture to a plate, top with shrimp and serve.

  • Prep Time:
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  • Yield: 1

Nutritional Information

Calories per serving: 465
Fat per serving: 18g
Saturated fat per serving: 2g
Cholesterol per serving: 179mg
Fiber per serving: 13g
Protein per serving: 35g
Carbohydrate per serving: 40g
Sodium per serving: 915mg
Iron per serving: 5mg
Calcium per serving: 227mg

Good to Know

This zesty meal contains superfood spices like turmeric and ginger, and it's ready in less than 30 minutes.
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