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Preheat oven to broil with rack about 7 inches from heat. Whisk together soy sauce, sugar, mirin, rice vinegar, sesame seeds, and ginger in a small bowl. Place shrimp in a large ziplock plastic bag, and pour in teriyaki sauce. Seal bag, and massage gently until shrimp are evenly coated. Marinate at room temperature for 10 to 15 minutes.
Toss together broccoli florets, bell peppers, sesame oil, salt, and granulated garlic on a large rimmed baking sheet. Broil until vegetables are just starting to soften, about 2 minutes.
Remove baking sheet from oven; stir vegetables, and spread into an even layer. Place a broiler-safe wire rack inside the baking sheet over the vegetables. Arrange shrimp on wire rack, shaking excess teriyaki sauce back into bag; reserve teriyaki sauce. Return baking sheet to oven, and broil until shrimp are opaque, about 3 minutes.
Meanwhile, bring reserved teriyaki sauce to a boil in a medium skillet over high. Cook, stirring occasionally, until reduced to about ⅔ cup, about 3 minutes.
Brush shrimp with ¼ cup teriyaki glaze; set remaining glaze aside. Continue broiling until shrimp are cooked through, 30 seconds to 1 minute.
Serve shrimp and vegetables with rice, if desired; drizzle with remaining glaze, and garnish with scallions.