Rinse the shrimp under cold water, pat dry, and season with salt and pepper. Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat until shimmering, then add the shrimp. Sear for 1-2 minutes until pink and opaque, then set aside.

In the same skillet, add another tablespoon of avocado oil. Toss in the sliced onions and carrots, sautéing for about 3-5 minutes until translucent. Add zucchini, mushrooms, and sugar snap peas, cooking for an additional 2-3 minutes until crisp-tender.

In a small bowl, whisk together coconut aminos, toasted sesame oil, rice vinegar, honey, lime juice, red pepper flakes, ground ginger, and minced garlic to prepare the sauce.

Pour the sauce over sautéed vegetables, stir to coat, and return the shrimp to the pan. Gently toss everything together and cook for an additional minute until heated through.

Serve immediately over brown rice or cauliflower rice, garnished with sesame seeds and chopped green onions.