In a large skillet over medium heat, heat 2 tbsp extra-virgin olive oil. Add 1 lb. shrimp, peeled and deveined and season with salt and pepper. Cook until pink, 5 minutes, then remove from skillet. Return skillet to heat and heat 1 tbsp sesame oil. Add 1 small head broccoli, cut into small florets, 8 oz. sugar snap peas, and 1 red bell pepper, sliced and cook until soft, 7 minutes. Add 3 cloves garlic, minced and 1 tbsp. minced ginger and cook until fragrant, 1 minute more. In a small bowl, whisk together 1/2 c. low-sodium soy sauce, 1 tbsp cornstarch, juice of 1 lime, 2 tbsp brown sugar, and a pinch of red pepper flakes. Add to skillet and toss to coat. Add shrimp and cook until heated through, 2 minutes.