1-In a medium bowl, whisk together 1/2 cup fresh orange juice, 1 1/2 teaspoons orange zest, 1/3 cup unsalted or low-sodium chicken broth, 2 tablespoons soy sauce, 3 tablespoons honey, 2 teaspoons lemon juice or rice wine vinegar, 1/8 teaspoon red pepper flakes (if using), and 2 teaspoons cornstarch. Set the mixture aside for later.

2-Pat 1 pound peeled and deveined shrimp dry with paper towels, then toss them in a bowl with salt and pepper to taste, plus 1/2 teaspoon salt and 1 tablespoon sesame oil. This step helps the shrimp sear nicely and absorb flavors.

3-Heat a wok or 12-inch skillet over high heat until it’s really hot, then add 2 tablespoons vegetable oil to the pan.

4-Add the shrimp in a single layer and cook for 1 minute per side until they turn pink, then transfer them to a plate to rest.

5-Add 3/4 cup chopped bell peppers (cut into 1/2-inch pieces) and 1 1/4 cups (4 ounces) sugar snap peas to the skillet in a single layer. Cook for 1 minute without stirring, then stir and cook until they are lightly browned and crisp, about 30 seconds.

6-Stir in 4 cloves garlic minced (1 1/2 tablespoons) and 2 teaspoons peeled and minced fresh ginger, and cook for 30 seconds to release their aromas.

7-Whisk the sauce mixture again and gradually pour it into the skillet, stirring constantly as it thickens, for about 1 to 2 minutes.

8-Return the shrimp to the skillet and heat through for 30 seconds, making sure everything is well coated.

9-Season with additional salt and pepper if needed to bring out the best flavors.

10-Garnish with green onions, 1/2 teaspoon sesame seeds, and 1/4 cup cilantro leaves. Serve warm over white or brown rice if you like. For a similar twist, try our grilled shrimp tacos recipe for another shrimp-based delight.