Prep the shrimp: Pat the shrimp dry with paper towels. Toss with 1 tablespoon cornstarch and a pinch of salt and pepper until lightly coated. This helps them sear and stay tender.

Make the sauce: In a small bowl, whisk together sweet chili sauce, soy sauce, and rice vinegar or lime juice. Add garlic, ginger, and honey or brown sugar if using. Stir in a pinch of red pepper flakes or a squeeze of sriracha if you like it spicy.

Prep add-ins: Slice green onions and any vegetables you plan to use. Keep everything near the stove so you can move quickly.

Heat the pan: Set a large skillet or wok over medium-high heat. Add 1 tablespoon oil and swirl to coat.

Sear the shrimp: Arrange shrimp in a single layer. Cook about 1 to 2 minutes on the first side until lightly golden and just opaque at the edges. Flip and cook 1 more minute. Remove to a plate. Do not overcook.

Cook the vegetables (optional): Add a little more oil if needed. Stir-fry bell peppers, snap peas, or broccoli for 2 to 3 minutes until crisp-tender with a bit of color.

Combine and glaze: Return the shrimp to the pan. Pour in the sauce and toss to coat. Let it bubble for 30 to 60 seconds until glossy. If you want a thicker sauce, stir 1 teaspoon cornstarch with 1 tablespoon water and add to the pan, tossing until it clings.

Finish and garnish: Turn off the heat. Toss in green onions and sprinkle with sesame seeds and cilantro. Taste and adjust with a squeeze more lime or a splash of soy if needed.

Serve: Spoon over steamed rice, coconut rice, or noodles. Add lime wedges on the side for brightness.