Gather your wok or large skillet and heat it over high heat until shimmering. Add a tablespoon of oil and swirl to coat the surface, listening for a gentle crackle as it heats up.
While the pan heats, pat the shrimp dry and set aside. Mince the garlic and julienne the bell pepper into thin strips for quick cooking and vibrant color.
Add the shrimp to the hot pan in a single layer, and cook for about 2-3 minutes, flipping once, until they turn pink and opaque. Remove the shrimp and set aside on a plate.
In the same pan, toss in the minced garlic and cook for about 30 seconds until fragrant and slightly golden, filling the air with a pungent aroma.
Add the julienned bell peppers to the pan and stir-fry for 2-3 minutes, until they start to char slightly and turn vibrant, crisp-tender textures.
Return the cooked shrimp to the pan, tossing gently to combine all the ingredients evenly.
In a small bowl, whisk together soy sauce, rice vinegar, honey, and sesame oil to create a glossy, flavorful sauce.
Pour the sauce over the shrimp and vegetables in the pan, tossing quickly to coat everything evenly. Let it cook for another minute until the sauce thickens slightly and glazes the ingredients with shine and flavor.
Once everything is glossy, fragrant, and heated through, remove the pan from heat. The shrimp should be firm and pink, and the vegetables vibrant with a slight char.
Serve immediately on warm plates, garnished with sliced green onions or sesame seeds if desired, and enjoy the vibrant, flavorful bite.
