Begin by gathering all your ingredients for the shrimp stir-fry. Wash and cut the broccoli into small florets, slice the red bell pepper, and trim the sugar snap peas. Mince the garlic and finely chop the ginger.

Heat a cast-iron skillet over medium-high heat and add a splash of extra-virgin olive oil. Season the peeled and deveined shrimp with kosher salt and freshly ground black pepper. Sauté the shrimp for 2-3 minutes, flipping them halfway through until they turn pink and opaque.

In the same skillet where you cooked the shrimp, pour in some sesame oil and let it heat up. Add the broccoli, red bell pepper, and sugar snap peas, stirring frequently. Cook for about 7 minutes until softened slightly but still crunchy.

Stir in the minced garlic and finely chopped ginger into the skillet with the vegetables. Cook for about 1 minute, allowing the flavors to combine without burning the garlic.

In a separate bowl, whisk together the soy sauce, lime juice, brown sugar, cornstarch, and a pinch of crushed red pepper flakes until combined.

Pour the prepared sauce into the skillet, tossing the vegetables to coat evenly. Add the cooked shrimp back to the pan and heat for a few minutes until the sauce thickens.