Thaw the Cox’s Sweet Ginger Orange shrimp as directed on the bag. Use the included seasoning packet to season the shrimp at the cooking step below, following the package directions; omit any separate dry seasoning blend and additional salt.
In a small bowl, whisk together the soy sauce, honey, and a pinch of black pepper to make the stir-fry sauce.
Heat oil in a large skillet or wok over medium-high heat. Add the minced ginger and garlic, sautéing for about 30 seconds until fragrant.
Add the mixed vegetables and stir-fry for 3-4 minutes until tender-crisp.
Add the shrimp into the skillet and cook for 2-3 minutes until they turn pink and opaque.
Pour the sauce over the mixture, toss everything well to coat, and let it simmer for 1 minute. Serve hot over cooked rice.
