Pat the large shrimp dry with paper towels. Heat a tablespoon of oil in a large wok over medium-high heat. Add the shrimp and cook for 2-3 minutes, stirring occasionally, until they turn pink and opaque. Remove and set aside.

In the same wok, add another tablespoon of oil if needed, then toss in garlic and ginger. Stir-fry for about 30 seconds until fragrant. Add bell peppers and snap peas, cooking for 3-4 minutes until tender yet still crisp.

In a small bowl, whisk together soy sauce, chili paste, sesame oil, and cornstarch with a few tablespoons of water. Pour this sauce into the wok with vegetables, stirring continuously for 1-2 minutes until it thickens slightly.

Return the cooked shrimp to the wok, folding them into the sauce and vegetables. Cook for an additional 1-2 minutes until warmed through and coated with sauce.

Transfer Sichuan Shrimp Stir Fry to a serving platter and serve hot over cooked rice. Garnish with chopped scallions.