In a small bowl, whisk the soy sauce, water, brown sugar, sesame oil, and chili paste.
Heat 1 tablespoon oil in a large skillet over medium high heat. Add the broccoli, bell pepper, and 2 tablespoons of water. Cover and cook, stirring as needed for 4 to 6 minutes or until tender. Season with ¼ teaspoon salt and transfer to a bowl to keep warm.
Season the shrimp with ¼ teaspoon salt and ¼ teaspoon black pepper.
Add the remaining oil to the skillet and add the shrimp, garlic and ginger. Cook, stirring occasionally, just until the shrimp is cooked through, about 3 to 4 minutes.
Add the sauce and vegetables to the skillet, stirring to combine, and cook 2 to 3 minutes or until heated through. Season with additional salt and pepper to taste. Garnish and serve.
Notes
Nutrition information is calculated without the optional garnish.
Prep and chop all ingredients before starting to cook, as this recipe comes together quickly!
If using frozen broccoli and bell peppers, they can be added straight to the skillet in step 5.
If using precooked frozen shrimp, be sure to thaw them naturally in the refrigerator. Add them at the end of the cooking process, and allow them to just heat through without cooking.