Begin by washing and cutting your bell peppers, broccoli, and carrots into bite-sized pieces.

In a large skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat until it shimmers.

Add the marinated shrimp to the hot pan, cook for about 3-4 minutes, stirring occasionally, until they turn pink and opaque.

In the same skillet, add another tablespoon of sesame oil, then toss in the minced garlic and ginger, sauté for about 30 seconds.

Add the bell peppers, broccoli, and carrots, cooking for about 5 minutes until vegetables are tender yet crisp.

Return the cooked shrimp to the skillet with the sautéed vegetables, pour in the teriyaki sauce, stirring well to coat evenly.

Serve immediately over a bed of cooked rice or noodles, garnished with chopped green onions.