Shrimp Kokosöl Stir Fry and Vegetables

How about a recipe I learned in Austria this summer? I love sea food, a variety of summer vegetables and Kokosöl (coconut oil), so why not combine these wonderful ingredients to make something special? Absolutely! 🙂
This dish is super tasty and healthy. If you leave out the shrimp, you can even turn this into a vegan dish.

Preparation: 10 minutes
Cooking: 10 minutes
Total: 20 minutes
Servings 4


  • 1/4 cup Liquid Aminos
  • 2 tsp sesame oil
  • 2 tbs raw honey
  • 2 tbs Shelled Hemp Seed
  • 2 tbs Coconut Oil (Kokosöl) divided
  • 1 lb peeled shrimp
  • 1 small onion (halved & sliced)
  • 1 bell pepper (seeded & sliced)
  • 1 small yellow squash (cut)
  • 3 oz. shitake (stems removed, sliced)
  • 2 garlic (minced)


  1. Get a small bowl, add the liquid aminos, honey, hemp seeds and honey. Whisk them together.
  2. Place 1 tbs coconut oil in a nonstick frying pan or wok, heat it up and add shrimps. Stir fry until pink for 2 minutes over high heat, then place the content into a bowl and let it sit while you continue.
  3. Using the rest of the oil, stir fry the squash, mushrooms, bell peppers, and onion for 5 minutes. Add the garlic and continue cooking for about 1 minute. Add and simmer the sauce for about 2 minutes, or until it thickens a bit. Add the shrink and cook for another minute.
    Serve with brown rice!