It’s always interesting which recipes catch on and which quietly sit in the archives. The gluten-free healthy sesame chicken recipe from my site became a surprise hit, with readers still making it and sharing feedback. While that dish was a crowd-pleaser, I wanted to take a different approach this time—simpler in spirit but a little more adventurous with ingredients.
Some recipes are straightforward crowd-pleasers, and others are born from what I felt like cooking that day. For this version, I swapped chicken for shrimp and replaced sesame seeds with hemp seeds. Instead of the usual broccoli and peppers, I used summer squash and rainbow chard for a lighter, seasonal feel.
I wanted to riff on the sesame chicken formula while keeping the dish light and nutritious. Hemp seeds bring a mild, nutty texture without overpowering the other flavors; they’re an easy swap for sesame seeds. The summer squash and chard make the stir-fry bright and seasonal, adding color and tender greens that wilt into the sauce.
If some of the ingredients are unfamiliar, don’t worry. Liquid aminos can be substituted with soy sauce or gluten-free tamari. Coconut oil works well here, but you can use olive or vegetable oil if needed. Hemp seeds are optional—sesame seeds will also do the job—and a small amount goes a long way. They’re neutral in flavor and blend seamlessly into smoothies, salads, or stir-fries.
This dish is versatile: omit the shrimp and it becomes an excellent plant-based entrée thanks to the protein in hemp seeds, or swap shrimp for diced chicken if you prefer. The recipe is quick to prepare and comes together in about 20 minutes, making it a great option for weeknights.
Enjoy!
Xo
Phoebe
Sesame Shrimp Stir Fry with Summer Vegetables and Hemp Seeds
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Ingredients
- ¼ cup Liquid Aminos (or soy sauce/tamari)
- 2 teaspoons Sesame oil
- 2 tablespoons Raw honey
- 2 tablespoons Shelled hemp seeds (or sesame seeds)
- 2 tablespoons Coconut oil divided; or use another neutral oil
- 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 Shiitake mushrooms stems removed and thinly sliced
- 2 Garlic cloves minced
- 2 Cups thinly sliced rainbow chard
Instructions
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In a small bowl, whisk together the liquid aminos (or soy sauce), sesame oil, honey, and hemp seeds.
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Heat 1 tablespoon of coconut oil in a wok or large nonstick skillet over high heat. Add the shrimp and stir-fry until they turn pink, about 2 minutes. Remove the shrimp to a bowl and set aside.
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Add the remaining oil to the pan and stir-fry the onion, bell pepper, squash, and shiitakes until lightly charred, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the chard and cook until wilted, about 2 minutes. Pour in the sauce and simmer until it thickens slightly, about 2 minutes. Return the shrimp to the pan, toss to coat, and cook for another minute. Serve over brown rice or quinoa.
Notes
Nutrition
If you make this, tag @phoebelapine and #feedmephoebe – I’d love to see it!