Add 2 tablespoons soy sauce, 1 tablespoon rice wine vinegar, 1 teaspoon sesame oil, 1 teaspoon cornstarch and 1 teaspoon freshly ground black pepper to the shrimp. Toss to coat evenly and let marinate 10–15 minutes while you prepare the vegetables.

Vegetables & Aromatics

While shrimp marinates, thinly slice the red and yellow bell peppers and the red onion. Separate and thinly slice scallion whites and reserve greens for garnish. Mince the garlic and ginger.

Heat a large skillet or wok over medium-high heat and add 1 tablespoon neutral oil. When oil is shimmering, add the sliced red onion and scallion whites and stir-fry 1–2 minutes until slightly softened.

Add the sliced bell peppers and continue to stir-fry 2–3 minutes until peppers are crisp-tender. Push vegetables to the side of the pan to make space for the shrimp.

Cooking Shrimp & Sauce

Increase heat to high. Add the marinated shrimp in a single layer to the empty side of the skillet. Let shrimp sear undisturbed 30–45 seconds, then stir or flip and cook another 30–60 seconds until shrimp are pink and opaque (total 2–3 minutes depending on size).

Stir shrimp together with the vegetables. Push contents to the center of the pan.

In a small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon honey, 2 tablespoons water and 1 teaspoon cornstarch until smooth. Pour the sauce into the pan and add 2 tablespoons toasted sesame seeds and 1 teaspoon minced ginger and 3 minced garlic cloves if you prefer more garlic. Stir quickly as sauce thickens, coating shrimp and vegetables, about 30–60 seconds.

Taste and adjust seasoning with 1/4 teaspoon salt and optional 1/4 teaspoon crushed red pepper flakes for heat.

Finish & Serve

Remove from heat. Sprinkle with the reserved sliced scallion greens and an extra 1 teaspoon sesame seeds for garnish.

Serve immediately over steamed rice, noodles or as-is. Leftovers keep refrigerated in an airtight container for up to 2 days.