Get the shrimp ready: If the shrimp aren't already prepared, remove the shells and devein them. Trim the snow peas and thinly slice or julienne the carrots. Mince the garlic and ginger, and set everything aside.

Heat the oil: In a large skillet or wok, heat 1 tablespoon of the vegetable oil over medium-high heat. Once hot, add the shrimp and stir-fry for about 2-3 minutes, or until they turn pink and opaque.

Cook the vegetables: Add the remaining tablespoon of oil to the skillet. Toss in the garlic and ginger, stirring for about 30 seconds until fragrant. Then, add the snow peas and carrots, and stir-fry for 3-4 minutes until the vegetables are tender but still crisp.

Combine the sauce: In a small bowl, mix together the soy sauce, oyster sauce (if using), and the cornstarch-water mixture. Pour the sauce into the pan with the vegetables, stirring to coat everything evenly.

Return the shrimp: Add the cooked shrimp back into the skillet and toss everything together. Allow the sauce to thicken, cooking for an additional 1-2 minutes. Season with salt and pepper to taste.

Garnish and serve: Remove from heat and garnish with sesame seeds and chopped green onions, if desired. Serve immediately with rice or noodles for a complete meal.