You will need:

4 teaspoons canola oil
2 tablespoons plus 1 1/2 teaspoon low-sodium soy sauce
3-4 garlic cloves
1 1/2 pounds medium peeled and deveined fresh or frozen (thawed) shrimp
2 tablespoons fresh ginger, minced
8 ounces white mushrooms, quartered
4 scallions, cut into 1 in. pieces
1 large bell pepper (any color), cut into thin strips
8 ounces snow peas, strings removed
1/4 teaspoon red pepper flakes
Preparation:

Whisk together 2 teaspoons of the canola oil, 1 1/2 teaspoon of the soy sauce, and garlic in a large bowl; add shrimp and toss to coat. Lightly coat a large skillet or wok with cooking spray and heat over high heat. Add shrimp and cook until pink, 2 minutes. Transfer to a plate. Heat remaining oil in the same skillet over high heat; add ginger and cook for 30 seconds. Add mushrooms, scallions, bell pepper, snow peas and red pepper flakes and cook until vegetables are crisp-tender, about 4 minutes. Stir in shrimp and remaining soy sauce and toss to combine. Serve hot.