Pat the shrimp dry. Use paper towels to remove excess moisture. This helps them sear instead of steam.

Mix the sauce. In a small bowl, combine soy sauce, oyster sauce, honey, rice vinegar, sesame oil, and red pepper flakes (if using). Stir in the cornstarch slurry until smooth. Set aside.

Prep the veggies and aromatics. Keep everything close to the stove. Stir fry moves quickly, so you want your broccoli, peppers, snap peas, carrots, garlic, ginger, and green onions ready to go.

Heat the pan. Place a large skillet or wok over medium-high heat. Add 1 tablespoon oil and let it shimmer.

Cook the shrimp. Season lightly with salt and pepper. Add shrimp in a single layer and cook 1–2 minutes per side until just pink and curled. Transfer to a plate. Do not overcook.

Stir fry the vegetables. Add the remaining 1 tablespoon oil. Toss in broccoli and carrots first and cook 2 minutes, stirring often. Add bell pepper and snap peas, cooking another 2–3 minutes until crisp-tender.

Add aromatics. Stir in garlic, ginger, and the white/light green parts of the green onions. Cook 30 seconds until fragrant.

Return shrimp to the pan. Give the sauce a quick stir, then pour it into the pan. Toss everything together and cook 1–2 minutes until the sauce thickens and coats the shrimp and vegetables.

Finish and taste. Squeeze in a little lime, adjust salt, pepper, or heat to your liking. Sprinkle with sesame seeds and cilantro if you like.

Serve hot. Spoon over rice or noodles and top with the dark green onion slices.