In a large bowl, whisk together the sesame oil, chili garlic sauce, minced garlic, tamari (or coconut aminos), honey, and crushed red pepper flakes until well combined. Set aside while you prepare the rest of the dish. The flavors will meld together beautifully as it sits.

Add 1 tablespoon olive oil to a large skillet set over medium-high heat. Once the oil is shimmering, add the sliced bell pepper and chopped broccoli florets. Season with salt and black pepper to taste. Quickly stir-fry the vegetables just until they're crisp-tender and nicely browned, approximately 3-4 minutes. You want them to have some color but still have a bit of crunch. Transfer the vegetables to a bowl and set aside.

Reduce the heat to medium and add the remaining 1 tablespoon olive oil to the same skillet. Add the shrimp in a single layer without overcrowding (work in batches if needed). Season with salt and black pepper to taste. Cook, stirring once, just until the shrimp turns opaque and starts to curl, approximately 2 minutes total. Don't overcook—shrimp cooks fast! Transfer the cooked shrimp to the bowl with the sautéed vegetables and set aside.

Create a slurry by combining the cornstarch and water in a small bowl, stirring until smooth. Add the prepared sauce and the cornstarch slurry to the skillet. Cook over medium heat, stirring frequently, until the sauce thickens and clings to a spoon, approximately 2-3 minutes. You'll see it transform from thin and watery to glossy and thick.

Remove the skillet from heat. Pour the cooked shrimp and sautéed vegetables back into the skillet with the thickened sauce. Carefully toss everything together until the shrimp and vegetables are completely coated in that gorgeous sticky sauce. Garnish with white sesame seeds and/or extra crushed red pepper flakes if desired. Serve immediately and enjoy!