First, wash all the vegetables thoroughly. Shell and devein the shrimp if not already done. Slice the red bell pepper into thin strips and chop the broccoli into bite-sized florets. Mince the garlic and grate the ginger. Set everything aside in prep bowls; having your ingredients ready speeds up the cooking process.

In a mixing bowl, whisk together the low-sodium soy sauce, golden brown sugar, lime juice, cornstarch, red chili flakes, rice vinegar, and fish sauce. This will create a sweet and sour sauce that complements the shrimp beautifully.

In a large wok or a non-stick skillet, heat the high-quality extra-virgin olive oil over high heat.

You want the oil hot enough to start sizzling when you add the shrimp and not so hot that it burns. Once the oil shimmers, it’s time to add the shrimp.

Add the shrimp in a single layer. Let them cook for about 1-2 minutes on one side. They should turn pink and opaque. Flip the shrimp to cook the other side for another minute. Remove from the pan and set aside.

In the same pan, add the broccoli, red bell pepper, and sugar snap peas. Stir constantly for about 2-3 minutes. You want the vegetables to be bright and tender-crisp. Then add the minced garlic and grated ginger. Stir-fry for another minute, allowing the garlic to become fragrant but not burnt.

Return the shrimp to the pan, and pour in the sauce. Toss everything together so the shrimp and vegetables are well coated. Cook for another 1-2 minutes, allowing the sauce to thicken slightly.

Once everything is combined, remove from heat and drizzle the toasted sesame oil over the dish. Add salt and freshly cracked black pepper to taste. Give it one final toss, and you’re ready to serve!