Some recipes catch fire and stay popular long after they first appear, while others drift into the archives. My gluten-free sesame chicken became a surprise favorite — people still make it and share their results. I wanted to riff on that idea, but take it in a fresher, lighter direction: swapping chicken for shrimp, sesame seeds for hemp seeds, and classic broccoli or bell pepper-heavy mixes for summer squash and chard.
That choice keeps the dish bright and seasonal. Hemp seeds lend subtle nuttiness and a boost of protein without overpowering the sauce, and summer vegetables keep the stir-fry light and colorful. If you don’t have some of the pantry items I used, the recipe is flexible: liquid aminos can be replaced with soy sauce or gluten-free tamari, and coconut oil can be swapped for a neutral oil like olive or vegetable. And if hemp seeds aren’t available, sesame seeds work fine.
I like recipes that are straightforward but adaptable. This sesame shrimp stir-fry comes together quickly and is loaded with texture: tender shrimp, crisp-tender squash and peppers, earthy shiitakes, and wilted chard. A simple sauce made from liquid aminos, sesame oil and honey (or your preferred sweetener) gets a lift from hemp seeds for extra nutrition and a gentle crunch.
