Heat the oil: Start by heating 1 tablespoon of olive oil in a large cast-iron skillet over medium heat. Once hot, add the sliced red and green bell peppers. Cook for 5-10 minutes until they’re softened and slightly caramelized, then transfer them to a bowl.

Cook the shrimp: In the same skillet, pour in 2 tablespoons of olive oil. Add the raw shrimp, minced garlic, and crushed red chili pepper flakes. Sauté for about 2 minutes on each side until the shrimp turn pink and opaque. Remove from heat.

Make the sauce: Stir in the soy sauce, Sriracha, honey, and dried ginger into the shrimp. Toss everything well, cooking on low-medium heat for another 1-2 minutes until the sauce thickens slightly and coats the shrimp beautifully.

Serve and garnish: Plate the flavorful shrimp on top of the cooked bell peppers. For the finishing touch, sprinkle toasted sesame seeds and minced parsley over the dish, adding both crunch and a pop of color.