In a bowl, season the shrimp with salt and pepper. Set aside.

In a large skillet or wok, heat the sesame oil over medium-high heat.

Add the minced garlic and grated ginger to the skillet. Sauté for about 30 seconds, or until fragrant.

Add the shrimp to the skillet and cook for 2-3 minutes, stirring frequently, until the shrimp turn pink and opaque. Remove the shrimp from the skillet and set aside.

In the same skillet, add the sliced bell peppers. Stir-fry for about 3-4 minutes until they are tender but still crisp.

Return the cooked shrimp to the skillet with the bell peppers. Add the soy sauce and honey (if using). Stir to combine.

If you prefer a thicker sauce, mix the cornstarch with a tablespoon of water and add it to the skillet. Stir well until the sauce thickens.

Remove from heat and serve the stir-fry over cooked rice or noodles. Garnish with chopped green onions and sesame seeds.