4 tsp. canola oil, divided
2 Tbs. plus 1-1/2 tsp. low-sodium soy sauce, divided
3 garlic cloved, minced
1-1/2 pounds medium peeled and deveined fresh or thawed frozen shrimp
2 Tbs. minced fresh ginger
8 ounces white mushrooms, quartered
4 scallions, cut into 1-inch pieces
1 large bell pepper, any color, cut into thin strips
8 ounces snow peas, strings removed
1/4 tsp. red pepper flakes
Whisk together 2 tsp. of the oil, 1-1/2 tsp. 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 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.