Sesame Shrimp and Vegetable Stir Fry With Hemp Seeds

KIWI magazine

Shrimp and Vegetable Stir Fry
cover of the KIWI Fall 2022 issue


Makes 4 servings

1/4 cup Bragg Liquid Aminos

2 teaspoons sesame oil

2 Tablespoons Royal Jelly Raw Honey

2 Tablespoons Organic Shelled Hemp Seed

2 Tablespoons NEXT STEP Organic Extra Virgin Coconut Oil, divided

1 pound large peeled and deveined shrimp (preferably wild)

1 small 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

We love that this tasty stir-fry swaps out traditional, sodium-heavy soy sauce with the lighter liquid aminos. This recipe was created by Chef Phoebe Lapine, exclusively for The Vitamin Shoppe.


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.

Per Serving:

Calories: 277

Carbohydrates: 24 g

Fat: 12 g

Protein: 26 g

Fiber: 2 g

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