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In a bowl, whisk together all sauce ingredients until well combined. Set aside.
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Once hot, add the shrimp in a single layer. Cook for 1–2 minutes, then flip each shrimp and cook for another 1–2 minutes, until pink and opaque. Be careful not to overcook! Remove the shrimp from the skillet and set aside.
Add the remaining oil to the same skillet. Add the onion and sauté for 1–2 minutes. Then, add the remaining vegetables and sauté for 7–8 minutes, until tender but still crisp.
Return the cooked shrimp to the skillet with the vegetables. Pour the prepared sauce over everything and stir well.
Cook for about 2 minutes, stirring, until the sauce thickens and coats the shrimp and veggies. If it becomes too thick, add a little water to reach the desired consistency.
Remove from heat and garnish with sesame seeds and green onions, if desired. Serve over cooked rice or enjoy on its own.