Make the sauce: Whisk together tamari, rice vinegar, honey, sesame oil, cornstarch, water, and black pepper. Set aside.

Cook the shrimp: Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add the shrimp and cook for 2–3 minutes per side, until pink and opaque. Transfer to a plate.

Stir-fry the vegetables: Add the remaining oil to the pan. Add broccoli, bell pepper, carrot, and snap peas. Stir-fry for 3–4 minutes until crisp-tender.

Add aromatics: Stir in the garlic and ginger and cook for about 30 seconds, until fragrant.

Combine: Return the shrimp to the pan and pour in the sauce. Toss everything together and cook for 1–2 minutes, until the sauce thickens and coats the shrimp and vegetables.

Finish: Stir in the green onions and remove from the heat.

Serve: Serve hot over steamed rice or gluten-free noodles.