Prepare the sauce by whisking all ingredients together in a large bowl until combined. Set aside.
Add one tablespoon olive oil to a large skillet set over medium-high heat. Add bell pepper and broccoli and season with salt and black pepper, to taste. Quickly stir fry the vegetables just until crisp-tender and nicely browned, approximately 3-4 minutes. Transfer vegetables to a bowl and set aside.
Reduce heat to medium and add remaining olive oil to the skillet. Add shrimp to the skillet and spread it into a single layer without overcrowding. Season with salt and black pepper, to taste. Cook, stirring once, just until the shrimp is opaque and starts to curl for approximately 2 minutes. Do not overcook. Transfer shrimp to the bowl withsautéed vegetables. Set aside.
Create a slurry by combining the cornstarch and water together in a small bowl. Add the sauce and the slurry to the skillet and cook, stirring frequently, until the sauce thickens and clings to a spoon, approximately 2-3 minutes.
Remove from heat and pour the shrimp and sautéed vegetables into the skillet. Carefully toss to combine and garnish with sesame seeds and/or crushed red pepper flakes, if desired, before serving. Enjoy!
