In a small bowl, combine water (or chicken broth), soy sauce, honey, sesame oil, minced ginger, and minced garlic. Add cornstarch and crushed red pepper flakes, then whisk until smooth. Set aside.

Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer, cooking for about 2 minutes on each side until pink and opaque. Transfer shrimp to a plate and cover.

In the same skillet, add more oil if needed, then add julienne carrots, sliced red bell pepper, and sugar snap peas. Stir-fry for 2-3 minutes until vegetables are crisp-tender.

Pour the prepared sauce into the skillet with the vegetables, stirring to combine. Add the shrimp back into the skillet, cooking for about 1 minute until the sauce thickens.

Remove from heat and fold in chopped green onions. Serve over cooked rice and sprinkle with sesame seeds. Enjoy!