Prepare the sauce: In a small bowl, whisk the soy sauce, cornstarch, garlic, ginger, and red pepper flakes. Set aside.
Heat the avocado oil in a wok or a large, deep skillet over medium-high heat for about 2 minutes.
Add the shrimp and vegetables and stir-fry until the vegetables are tender and the shrimp are cooked, 5-10 minutes. Larger shrimp and frozen veggies will take longer to cook.
Lower the heat to medium. Give the sauce another stir, then add it to the skillet. Cook, stirring, until the sauce thickens, about 1 minute.
Remove from the heat and transfer the dish to individual plates or a serving platter. Drizzle with sesame oil, sprinkle with sesame seeds, and serve.
Video
Notes
There's no need to defrost the vegetables. I add them frozen to the skillet. The shrimp, however, should be fully thawed.
The best way to vary this recipe is to use different vegetables. You can use about one pound of any sturdy vegetable, fresh or frozen, such as green beans, sliced bell peppers, or snow peas.
Using frozen veggies is convenient, but fresh vegetables are better because they are crispier. When possible, I use about a pound of fresh veggies such as snow peas, bell peppers, broccoli, carrots, or green beans.
The nutrition info is approximate and will change according to the vegetables in your stir-fry mix. The mix I typically use contains onions, carrots, mushrooms, and broccoli.
If you have extra time, cook the shrimp and vegetables separately. Start with the shrimp, cooking them until no longer raw, for about 5 minutes. Remove them to a plate, add more oil to the skillet, and cook the vegetables. Once the veggies are tender-crisp, add the shrimp back along with the sauce. If you used frozen veggies and they released water into the pan, drain the water first, then add the shrimp.
You can keep the leftovers in the fridge, in an airtight container, for up to three days. Reheat them gently, covered, in the microwave at 50% power. I don't recommend freezing the leftovers.