In a small bowl, prepare the spicy honey garlic sauce: whisk together sesame oil, chili garlic sauce*, minced garlic, coconut aminos**, raw honey***, and red pepper flakes. Set aside.
Heat a large skillet to medium-high heat and add one tablespoon olive oil. Then add the bell pepper slices and broccoli florets. Season with salt and pepper, to taste. Stir-fry the vegetables until tender-crisp and they have browned a little. This may take about 5 minutes. Remove vegetables from skillet to a bowl and set aside
Reduce the skillet heat to medium, and add the remaining olive oil. Add the shrimp to the skillet, in a single layer. Season with salt and pepper, to taste. Cook, turning once, until the shrimp is opaque and starts to curl, about 2 minutes. Don't overcook. Remove the shrimp to the bowl with the vegetables.
In a small bowl, combine the arrowroot flour**** and water, whisk to combine. Set aside. Add the sauce ingredients to the skillet and cook until hot. Once hot, add the arrowroot slurry to the sauce and mix to combine, as the sauce heats back up it will thicken, about 2 - 3 minutes.
Remove skillet from heat and pour the shrimp and vegetables into the sauce. Carefully toss to combine and then garnish with sesame seeds if desired. Serve immediately.