Step 1

Combine the orange juice, orange zest, garlic, soy sauce, honey, ginger, and corn starch. Whisk until no clumps remain, and set aside.

Step 2

Remove the tails from the shrimp, and set aside.

Step 3

Heat 1 tbsp sesame oil in a large skillet over medium heat. Add bell peppers and carrots, and saute until tender (10-15 minutes). Set aside.

Step 4

In the same skillet, heat 1 tbsp of sesame oil over medium heat. Add the deveined, tail-off shrimp and saute for 4-5 minutes. If using raw shrimp, saute until they turn pink.

Step 5

Add the sauce to the skillet with the shrimp. Heat until the sauce is slightly thickened, stirring occasionally, about 1-2 minutes.

Step 6

Add the peppers and carrots back to the skillet and toss until everything is coated in the orange sauce. Serve over rice, and sprinkle with green onions and sesame seeds if desired!