Pat shrimp dry with paper towels. In a bowl, toss shrimp with 1 tablespoon olive oil, kosher salt, black pepper, smoked paprika, garlic powder, and 1 tablespoon lemon juice until evenly coated. Let sit while you prepare the vegetables (5–10 minutes) to allow flavors to meld.

Cook shrimp

Heat a large skillet or wok over medium-high heat until hot. Add a small drizzle (about 1 teaspoon) of neutral oil if the pan is dry. Add shrimp in a single layer and cook 1.5–2 minutes per side, until pink and opaque and edges curl. Do not overcook. Transfer shrimp to a plate and set aside.

Vegetables

Prep and start aromatics

While shrimp rests, prepare vegetables so they are ready to go. Heat the same skillet or wok over medium-high heat and add 1.5 tablespoons neutral oil. When oil is shimmering, add the sliced onion and cook 1–2 minutes until beginning to soften. Add minced garlic and minced ginger and stir for 30 seconds until fragrant.

Stir-fry vegetables

Add carrots and broccoli first (they take longer) and stir-fry 3–4 minutes until they begin to brighten in color. Add red bell pepper and snap peas and continue to stir-fry 2–3 minutes more so all vegetables are crisp-tender. Taste a piece of broccoli or carrot to confirm doneness — they should be tender-crisp.

Finish vegetables

If vegetables release a lot of liquid, increase heat to high for 30–60 seconds to evaporate excess moisture. Push vegetables to the side of the pan, or transfer temporarily to a bowl if you prefer to combine later, leaving the pan hot for the sauce.

Sauce & combine

Make sauce

In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, honey (or brown sugar), and red pepper flakes or sriracha if using. In a separate small cup, mix the cornstarch with 1 tablespoon of the water to form a smooth slurry; set aside. Add remaining 2 tablespoons water to the sauce mixture and whisk to combine.

Combine and thicken

With the pan still hot, return vegetables to the pan if you set them aside. Pour the sauce over the vegetables and stir to coat. Bring to a gentle simmer. Give the cornstarch slurry a quick stir (it may settle) and drizzle into the pan while stirring. Cook 30–60 seconds until sauce thickens and becomes glossy, coating the vegetables.

Return shrimp & finish

Add the cooked shrimp back to the pan and toss quickly to heat through and coat with sauce — about 30–45 seconds. Drizzle with 1/2 teaspoon sesame oil, toss, and remove from heat. Taste and adjust seasoning with a pinch of salt, extra soy sauce, or lemon juice if desired. Garnish with sliced green onions.

To serve

Serve the shrimp and vegetables immediately over steamed rice, noodles, or on their own. Leftovers keep well in an airtight container in the refrigerator for up to 2 days; reheat gently to avoid overcooking the shrimp.