Begin by chopping all of your vegetables—small broccoli florets, sliced red bell peppers, and sugar snap peas—while mincing the garlic and ginger. Measure out the soy sauce, lime juice, and brown sugar.

In a large skillet or wok, heat 2 tablespoons of extra-virgin olive oil over medium-high heat until it shimmers, usually about 1-2 minutes.

Carefully add the peeled and deveined shrimp, seasoning with kosher salt and black pepper. Cook for 2-3 minutes, flipping once until pink and opaque; remove from skillet.

In the same skillet, add 1 tablespoon of sesame oil and toss in the broccoli, red bell pepper, and sugar snap peas. Sauté over medium-high heat for about 7 minutes.

Once the vegetables are tender, stir in the minced garlic and chopped ginger. Cook for an additional 1 minute until fragrant.

In a bowl, whisk together soy sauce, lime juice, brown sugar, and cornstarch. Pour into skillet with sautéed vegetables, stirring until sauce thickens.

Return cooked shrimp to skillet, mixing thoroughly with vegetables and sauce. Heat for 1-2 minutes until shrimp are warm.