Make the teriyaki sauce. In a small bowl, whisk together soy sauce or liquid aminos, honey, rice vinegar, sesame oil, minced garlic, ginger, and the cornstarch-water mixture. Set aside.

Cook the veggies. Heat a skillet over medium heat. Add the broccoli and shredded carrots with a splash of water. Sauté for 3–4 minutes until the broccoli is tender but still bright green. Remove from the skillet and set aside.

Cook the shrimp. In the same skillet, heat sesame oil or olive oil over medium-high heat. Add the shrimp, minced garlic, ginger, black pepper, and red pepper flakes if using. Cook for 2–3 minutes per side, until the shrimp are pink and cooked through.

Add the sauce. Pour the teriyaki sauce into the skillet with the shrimp. Stir and let it simmer for 1–2 minutes, until the sauce thickens and coats the shrimp.

Add the veggies back in. Return the broccoli and carrots to the skillet. Toss everything together until coated in the teriyaki sauce.

Serve. Top with sesame seeds and enjoy warm.