Heat olive oil in a large deep sided skillet over medium-high heat. Add minced garlic and shrimp, stir frying for a minute or two, until shrimp begins to change color.
Add carrots, bell peppers, and snap peas. Toss everything together stir frying for 2-3 minutes.
Add soy sauce, oyster sauce, sesame oil, ginger, Asian sweet chili sauce, and brown sugar. Stir and toss to combine well.
Sprinkle cornstarch over the contents of the skillet and toss well. Add water chestnuts and green onions. Toss well. Continue cooking to heat through, 1-2 minutes.
Notes
We left the tails on the shrimp for presentation. This is not necessary - you can remove the tails before cooking if you prefer. I would not recommend precooked shrimp for this recipe.
You can use uncooked frozen shrimp - but be sure to thaw them before beginning. To thaw quickly, place the frozen shrimp in a ziptop bag and submerge them in a bowl of cold water for 20-30 minutes. Pat the shrimp dry before stir-frying.
I would not recommend pre-cooked shrimp for this recipe.
Feel free to toss in your favorite stir-fry veggies such as bok choy, asparagus, baby corn, broccoli, mushrooms, etc. when adding the carrots, bell peppers, and snap peas to the pan.