Combine cornstarch + cold water in a covered container and shake to combine. Set aside in a cool place.

Combine remaining sauce ingredients in a medium bowl and set aside.

Measure out ingredients before beginning. Thaw the shrimp completely and pat the surface dry. You may also need to remove the shell, tail, and veins. See pro tips for shrimp prep/cooking.

Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for about 1 minute + 20 seconds per side. (Use a timer to avoid overcooking). Tilt the pan to transfer the shrimp onto a clean plate. Note that they’ll cook a little bit more as they sit, and again when added back to the sauce.

Reduce heat to medium and add the white wine. Use a silicone spatula to clean the bottom and sides of the skillet. Let it reduce by half, about 3 minutes.

Add a little additional oil if needed. Add the broccoli, carrots, onions, and snow peas, and toss to coat. Cook for 3 minutes, until slightly softened. Add the bell peppers and cook for 2 minutes.

Add sauce mixture and let it simmer/reduce for 2-3 minutes, then bring it to a boil. Take the cornstarch mixture and shake it well. Slowly stir the cornstarch slurry into the bubbling sauce until desired thickness is obtained. Reduce heat to low.

Add the shrimp back to the skillet along with any juices from the plate. Spoon the sauce on top and let it heat through, about 1 minute. Add desired garnishes and serve with rice or noodles.