In medium bowl, combine ketchup, soy sauce, corn starch, ginger, honey and red pepper; whisk until well combined. Add shrimp; toss to coat. Marinate 30 minutes.
In wok or large sauté pan, heat 1 tablespoon oil over high heat. Add vegetables and garlic. Stir-fry 6-8 minutes or until vegetables are softened. Remove vegetables from pan; set aside.
Add remaining 1 tablespoon oil to wok. Add shrimp, reserving sauce; stir-fry 2-3 minutes or until opaque and cooked through.
Add vegetables and reserved sauce to wok. Stir-fry until sauce is glazed. Serve with cooked rice.
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