Sweet and Sour Shrimp

Whisk together honey, rice vinegar, tomato paste, pineapple juice, and soy sauce for sweet and sour sauce in a medium bowl. Whisk together water and cornstarch for thickener in another bowl. Set both aside.

Pat shrimp dry with paper towels. Combine shrimp, salt, and pepper in a medium bowl; toss to season.

Heat 1 tablespoon vegetable oil and the sesame oil in a wok or large sauté pan over medium-high heat. Add shrimp in a single layer to the hot oil; cook for 1 minute without stirring. Stir and cook for another 30 seconds. Transfer to a clean plate.

Add remaining 1 tablespoon vegetable oil to the wok. When heated, add bell pepper and zucchini; stir-fry for 2 minutes. Add garlic and ginger; stir-fry until fragrant, about 30 seconds. Add pineapple; stir-fry for 30 seconds.

Pour in the reserved sweet and sour sauce; stir and cook until simmering, about 2 minutes.

Whisk the cornstarch mixture again, then gradually add it to the center of the wok; stir constantly until sauce has thickened, about 30 seconds.

Return the cooked shrimp to the wok; stir to combine and cook until shrimp are warmed through, about 2 minutes.

Garnish each serving with green onions and sesame seeds.