Prep first. Pat the shrimp dry with paper towels and season with a pinch of salt and pepper. Slice all vegetables to similar thickness so they cook evenly. Stir together the sauce ingredients in a bowl, then whisk in the cornstarch slurry.

Heat the pan. Place a large skillet or wok over medium-high heat. Add 1 tablespoon oil and let it shimmer. A hot pan prevents soggy veggies and overcooked shrimp.

Sear the shrimp. Add shrimp in a single layer. Cook 1–2 minutes per side until just pink at the edges. Transfer to a plate. They’ll finish cooking in the sauce later.

Stir fry the firm veggies. Add a little more oil if the pan is dry. Toss in broccoli, carrots, and snap peas. Cook 2–3 minutes, stirring often.

Add the quick-cooking veggies. Add bell pepper and zucchini. Cook another 2 minutes. You want crisp-tender, not soft.

Aromatics last. Push veggies to the edges. Add a small splash of oil to the center, then add garlic, ginger, and the white parts of the green onion. Cook 30 seconds until fragrant, then toss with the vegetables.

Pour in the sauce. Give the sauce a quick stir, then pour it into the pan. It will bubble and thicken in about 60–90 seconds. Stir to coat everything.

Return the shrimp. Add shrimp back to the pan, along with any juices. Toss 1 minute, just until shrimp are opaque and curled.

Finish and taste. Squeeze in half a lime and sprinkle with red pepper flakes if using. Taste and adjust salt, sweetness, or acidity. A little extra soy or honey can balance things fast.

Serve hot. Spoon over rice, then top with sesame seeds and green onion greens. Serve with extra lime wedges.