Heat the vegetable oil in a large skillet or wok over medium heat. Add the minced garlic and sliced onion, sautéing until fragrant and the onion becomes translucent, about 2-3 minutes.

Add the shrimp to the skillet and cook until they turn pink and opaque, about 3-4 minutes.

Stir in the julienned carrot and sliced bell pepper, cooking for another 2-3 minutes until the vegetables are tender-crisp.

Add the mung bean sprouts to the skillet, followed by the soy sauce and sesame oil. Toss everything together and cook for an additional 2 minutes until the sprouts are heated through.

Season with salt and pepper to taste. Remove from heat and garnish with chopped green onions before serving.