In a small bowl, whisk together the soy sauce, water, sriracha, honey, and cornstarch until smooth. Set it aside for later use.

In a large skillet or wok, heat 1 tablespoon of avocado oil over medium-high heat. Add the shrimp and cook for about 5 minutes until they turn opaque and are no longer raw. Remove the shrimp from the skillet and set them aside.

Add the remaining oil to the skillet. Toss in the broccoli, bell peppers, red onions, and sugar snap peas. Stir-fry for about 3 minutes until the veggies are tender-crisp.

Add the garlic and ginger, and stir for an additional 30 seconds.

Reduce the heat to medium. Return the shrimp to the skillet. Give the prepared sauce a quick stir and pour it over the shrimp and vegetables.

Cook while stirring until the sauce thickens and evenly coats everything, about 2 more minutes.

Remove from heat, drizzle with sesame oil, and sprinkle with sesame seeds. Serve immediately while it's warm.