Place all of the ingredients for the stir fry sauce into a mason jar and cover.
Shake the mason jar until the corn starch dissolves and all the ingredients are combined. Set aside.
Heat a large skillet with tall sides or a wok over medium/high heat. Add the olive oil and sesame oil to the pan.
When the oil is fragrant, add the bell pepper, red onion, snow peas, and carrots to the pan. Sauté the vegetables for 2-3 minutes constantly stirring the vegetables the whole time.
Next, add the garlic slices and shrimp to the pan and stir the shrimp and garlic in with the vegetables and cook over medium/high heat for an additional 1 minute (don’t forget to keep stirring the ingredients around while they cook).
Finally, shake up the stir fry sauce one last time to be sure the corn starch hasn’t settled at the bottom.
Pour the stirfry sauce over the vegetables and shrimp. Stir everything together so they are coated in stir fry sauce.
Let the vegetables cook in the stir fry sauce for an additional 2 minutes to thicken the sauce.
Remove from heat and serve over rice.