Combine the garlic and Thai chilis in a food processor and process until minced. Add the sesame oil, simple syrup, soy sauce, and juice from half the lime. Pulse until smooth.

Pour the marinade over the shrimp and toss to combine. Transfer to the fridge until ready to cook.

Combine the diced zucchini with the gochugaru and toss to coat.

Heat 1 tablespoon neutral cooking oil in a skillet over medium heat. Add the onion and season with salt and pepper. Add the sliced onion to the hot oil and cook, stirring regularly, for 8-10 minutes until golden brown. Adjust the heat as necessary to keep the onion from burning.

Add the zucchini to the skillet and toss. Cook for 4-5 minutes until beginning to soften.

Pour in the rice vinegar and add the snow pea tips to the skillet. Season the snow pea tips with salt and pepper and cover the skillet. Cook for 2-3 minutes and then remove the lid and stir to coat. Cover again and cook another minute or two or until the snow pea tips are wilted. Transfer to a bowl and keep warm.

Heat the remaining neutral cooking oil over high heat in the skillet. Add the shrimp and marinade to the skillet and use tongs to quickly arrange the shrimp in an even layer. Cook without moving for 1-2 minutes. Flip and cook an additional 1-3 minutes or until the shrimp are opaque and cooked through. Do not overcook.

Cut the remaining lime half into wedges. Divide the vegetables between plates and pile the sweet and spicy shrimp on top. Garnish with more gochugaru and sesame seeds and serve with lime wedges. Enjoy!