In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, and red pepper flakes (if using). Set aside.

Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 2-3 minutes until they turn pink. Remove the shrimp from the skillet and set aside.

In the same skillet, add the remaining tablespoon of oil. Add the garlic and ginger, sautéing for about 30 seconds until fragrant.

Add the sliced cremini mushrooms, red bell pepper, and snap peas to the skillet. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.

Return the cooked shrimp to the skillet and pour the garlic soy glaze over the mixture. Stir well to combine and cook for an additional 2 minutes until everything is heated through.

Serve the stir-fry over cooked rice or quinoa and garnish with chopped green onions.