Go Back
+ servings
Print Recipe

Sesame Shrimp Stir Fry with Summer Vegetables and Hemp Seeds

Hemp seeds are an amazing source of protein, making this dish an excellent vegan entree if you omit the shrimp. You can also substitute diced chicken breast for the shellfish.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Author Phoebe Lapine


  • ¼ cup Liquid Aminos
  • 2 teaspoons sesame oil
  • 2 tablespoons raw honey
  • 2 tablespoons Organic Shelled Hemp Seed
  • 2 tablespoons Organic Extra Virgin Coconut Oil divided
  • 1 pound large peeled and deveined shrimp preferably wild
  • 1 small yellow onion halved and thinly sliced
  • 1 red or orange bell pepper seeded and sliced
  • 1 small yellow squash cut into matchsticks
  • 3 ounces shitake mushrooms stems removed and thinly sliced
  • 2 garlic cloves minced
  • 2 cups thinly sliced rainbow chard


  1. In a small mixing bowl, whisk together the liquid aminos, sesame oil raw honey, and hemp seeds.
  2. Heat 1 tablespoon coconut oil in a wok or large nonstick skillet. Add the shrimp and stir-fry over high heat until pink, about 2 minutes. Transfer to a bowl and set aside.
  3. Add the remaining oil and stir-fry the onion, peppers, squash and shitakes until lightly charred, 5 minutes. Add the garlic and cook until fragrant, 1 minute. Stir in the chard and cook until wilted, 2 minutes. Add the sauce and simmer until it thickens slightly, 2 minutes. Fold in the shrimp and cook one minute more. Serve over brown rice or quinoa.

Recipe Notes

If you don't have liquid aminos on hand, you can substitute soy sauce.