Step 1

Combine all of the stir fry sauce ingredients in a small bowl or liquid measuring cup. Whisk to combine. Set aside.

Step 2

Pat the shrimp dry with paper towels. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat.

Step 3

Add the shrimp to the pan in a single layer (cook in batches if needed). Cook about 2 minutes per side, until pink. Transfer the cooked shrimp to a clean plate.

Step 4

Add the remaining 1 ½ tablespoons of olive oil to the skillet. Add the carrots, bell peppers and sugar snap peas and cook, stirring often, for 2-3 minutes or until the vegetables are just crisp-tender.

Step 5

Whisk the stir fry sauce once more to make sure everything is well combined and then pour it into the skillet. Return the shrimp to the pan. Cook, stirring, for 1 minute, until the sauce has thickened.

Step 6

Stir in the chopped green onions. Serve stir fry over cooked rice, garnished with a sprinkle of sesame seeds if desired.