Preheat your oven to 350°F (175°C) if roasting veggies. Gather all ingredients to ensure a quick cooking process.

In a large non-stick skillet or wok, heat oil over medium heat. Add minced garlic and grated ginger, stirring for 1 minute until fragrant.

Add diced bell peppers and grated carrots to the skillet, sautéing for about 3–4 minutes until softened.

Add finely chopped cauliflower, stirring to combine. Cook for 4–5 minutes until tender but slightly crisp.

Push the vegetable mixture to one side. Add the shrimp to the cleared area, cooking for 2–3 minutes on each side until pink and opaque.

Drizzle soy sauce over the mixture, stirring well to coat everything. Cook for an additional minute.

Remove from heat and sprinkle with green onions and optional toppings. Serve hot.