Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups broccoli florets, bite-sized
  • 1 red bell pepper, sliced into strips
  • 1 yellow bell pepper, sliced into strips
  • 1 cup sliced carrots
  • 1 cup snap peas
  • 3 cloves garlic, minced
  • 1 tbsp sesame oil
  • 1/4 cup soy sauce
  • 1 tbsp honey
  • 1 tbsp fresh lime juice
  • 1 tsp freshly grated ginger
  • 1 tsp cornstarch
  • 1/2 tsp red pepper flakes

Instructions:

  1. Whisk together the soy sauce, honey, lime juice, ginger, cornstarch, and red pepper flakes in a small bowl until the cornstarch is completely dissolved.
  2. Heat olive oil in the skillet over medium-high heat until it shimmers. Add the shrimp in a single layer, season with salt and pepper, and sear for 2 minutes per side until opaque pink. Remove shrimp and set aside on a plate.
  3. Add sesame oil to the same pan. Toss in carrots and broccoli, cooking for 3–4 minutes. Add bell peppers and snap peas, stirring constantly for another 3 minutes until bright in color with slight charred edges. Stir in minced garlic for the final 30 seconds.
  4. Return the cooked shrimp and any accumulated juices to the skillet. Pour the whisked sauce over the mixture and toss until glazed and heated through.