Instructions

• Heat 1 tablespoon of the olive oil in a large cast-iron skillet over medium heat. Add the sliced red and green bell peppers, season with salt, and cook for 5 to 10 minutes, stirring often, until they are tender but still hold their shape. Transfer them to a bowl so the skillet is ready for the shrimp.
• Add the remaining 2 tablespoons olive oil to the skillet. Add the raw peeled and deveined shrimp, minced garlic, and crushed red chili pepper flakes. Season with a dash of salt. Cook for about 2 minutes per side. The shrimp should be opaque, pink, and gently curled; remove the skillet from the heat as soon as they reach that point.
• Add the soy sauce, Sriracha sauce, honey, and dried ginger over the shrimp. Toss everything over low-medium heat for 1 to 2 minutes. The sauce should look glossy and cling to the shrimp. If it bubbles aggressively, lower the heat immediately so the honey stays smooth and the shrimp do not overcook.
• Return the softened peppers to the skillet and toss them through the coated shrimp. Sprinkle with the toasted sesame seeds and minced fresh parsley just before serving. Taste carefully before adding more salt because the soy sauce already brings seasoning.