Shrimp Stir-Fry

4 tsp canola oil divided

2 Tbsp plus 1 1/2 tsp low sodium soy sauce, divided

3 garlic cloves, minced

1 1/2 pounds medium peeled and deveined fresh or thawed frozen shrimp

2 Tbsp minced fresh ginger

8 oz white mushrooms, quartered

4 scallions, cut into 1 inch pieces

1 large bell pepper, any color, cut into thin strips

8 oz snow peas, strings removed

1/4 tsp red pepper flakes

Whisk together 2 teaspoons of the oil, 1 1/2 teaspoons of the soy sauce, and garlic in a large bowl; add shrimp and toss to coat.

Lightly coat a large skillet or wok with cooking spray and heat over high heat.  Add shrimp and cook until pink, 2 minutes.  Transfer to a plate.

Heat remaining oil in the same skillet over high heat; add ginger and cook 30 seconds.  Add mushrooms, scallions, bell pepper, snow peas, and red pepper flakes and cook until vegetables are crisp-tender, about 4 minutes.  Stir in shrimp and remaining soy sauce and toss to combine.  Serve hot.