Ginger Shrimp with Almond Sauce

Ginger Shrimp with Almond Sauce

  • ¼ small onion, minced (about ¼ cup)
  • ½ cup low-sodium vegetable broth
  • 1 clove garlic, minced
  • ¼ red bell pepper, seeded and finely chopped (about ¼ cup)
  • ½ cup whole snow peas
  • ½ cup thinly sliced red cabbage (about 1/8 head)
  • 1 ½ teaspoon grated fresh ginger
  • 1/8 teaspoon turmeric
  • 1/8 teaspoon crushed red pepper flakes
  • 2 tablespoons unsweetened almond butter
  • ½ cup cooked fresh or frozen lima beans
  • 3 oz. cooked medium shrimp, peeled and deveined
  1. In a skillet, cook onion in ¼ 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 ¼ 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.
  • 465 calories
  • 18 grams fat
  • 35 grams protein
  • 40 grams carbs

ginger-shrimp-almond-sauce-xl

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