Begin by gathering all the ingredients. Make sure the shrimp are peeled and deveined, and the vegetables are washed and sliced.

In a large skillet or wok, heat the olive oil over medium-high heat until hot.

Add the shrimp to the pan in a single layer. Cook for about 2-3 minutes on one side, until they turn pink and opaque. Flip the shrimp and cook for another 1-2 minutes. Remove the shrimp from the skillet and set aside.

In the same skillet, add the sliced bell peppers and snap peas. Stir-fry for 3-4 minutes, or until the vegetables are tender-crisp.

Stir in the minced garlic and grated ginger. Cook for an additional 1 minute, until fragrant.

Return the cooked shrimp to the skillet with the vegetables. Pour the teriyaki sauce over the mixture. Stir well to coat everything evenly with the sauce. Cook for another 2 minutes, allowing the sauce to thicken slightly.

Remove the skillet from the heat. Sprinkle with sesame seeds and garnish with sliced green onions. Serve hot over cooked rice or noodles.