1-First step: mix the sauce In a small bowl, whisk together the soy sauce, honey, and cornstarch until smooth. Let the sauce sit while you cook so the cornstarch can start to thicken properly. This resting time matters because it helps the sauce cling to the shrimp and vegetables instead of staying watery.

2-Second step: cook the shrimp Heat 1 teaspoon of the olive oil in a large skillet over medium heat. Add the raw shrimp in a single layer and cook for about 2 minutes per side, until they turn pink and opaque. Remove the shrimp from the skillet and set them aside so they do not overcook.

3-Third step: sauté the vegetables Add the remaining oil to the same skillet. Toss in the chopped broccoli, sliced bell peppers, and snow peas. Cook for 5 to 6 minutes over medium heat until the peppers are blistered and the vegetables are crisp-tender. Stir often so the veggies brown in spots but still keep some bite.

4-Fourth step: add the garlic and shrimp Once the vegetables are nearly done, add the minced garlic and cook for 30 seconds to 1 minute, just until fragrant. Then return the shrimp to the pan and stir everything together. The garlic should smell rich and warm, but not browned or bitter.

5-Final step: finish with the sauce and serve Reduce the heat to low and pour in the sauce. Stir constantly as it heats so the cornstarch thickens it and coats every piece evenly. If the sauce seems too thick, add 1 tablespoon water. If it seems too thin, raise the heat to medium-high and keep stirring until it tightens up. When the sauce looks glossy and sticky, turn off the heat. Top with green onion and serve over rice. White rice, jasmine rice, or brown rice all work well, depending on what you prefer. The whole dish should feel balanced, with sweet sauce, tender shrimp, and crisp vegetables in every bite.