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Clean and devein the shrimp, slice the sausage into ¼-inch pieces, and chop all the vegetables as specified.
In a large skillet, heat the olive oil over medium heat. Add the sliced sausage and cook until browned, about 3 minutes.
Add the minced garlic and ground ginger to the skillet with the sausage. Sauté for 1 minute until fragrant.
Add the broccoli florets and sliced bell peppers to the skillet. Stir-fry for about 5 minutes until the vegetables are tender-crisp.
Add the shrimp to the skillet along with the red pepper flakes, salt, and pepper. Stir in the coconut aminos and apple cider vinegar. Cook for 4 minutes, stirring frequently, until the shrimp are pink and opaque.
Remove from heat and serve immediately over your choice of rice, noodles, or enjoy as is for a low-carb option.