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.
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.
Transfer bean mixture to a plate, top with shrimp and serve.
Recipe adapted from Slim Down Now, copyright 2015 by Cynthia Sass, MPH, RD. Published by HarperOne.
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