Begin by rinsing the shrimp under cold water, then pat them dry with paper towels. Season lightly with salt and pepper and let sit for a few minutes.

In a medium bowl, whisk together soy sauce, honey, rice vinegar, and cornstarch until smooth. Set aside.

Heat a dry skillet over medium heat and toast sesame seeds for 2-3 minutes until golden. Remove and set aside.

In a large skillet, heat sesame oil over medium-high heat until shimmering.

Add minced garlic and grated ginger, stirring constantly for about 30 seconds.

Add the seasoned shrimp, cooking for 2-3 minutes until pink and opaque.

Toss in bell pepper and broccoli, stir-frying for an additional 3-4 minutes until vegetables are tender-crisp.

Pour the prepared sauce over shrimp and vegetables, cooking for an additional 2 minutes until the sauce thickens slightly.

Fold in chopped green onions and mix thoroughly.

Serve the Sesame Shrimp over cooked rice or noodles, garnished with toasted sesame seeds.