In a bowl, combine the sweet chili sauce, soy sauce, honey, and red pepper flakes. Mix well and set aside.
Heat the oil in a large skillet or wok over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the sliced bell peppers and onions to the skillet and stir-fry for 2-3 minutes until they begin to soften and slightly char at the edges.
Push the peppers to one side of the skillet and add the peeled and deveined shrimp to the other side. Season the shrimp with a pinch of salt and black pepper. Cook for 2-3 minutes on each side or until they turn pink and opaque.
Pour the sweet chili sauce mixture over the cooked shrimp and peppers. Stir everything together and let it simmer for 2-3 minutes until the sauce thickens slightly and coats the shrimp.
Taste the sauce and adjust the sweetness or spiciness by adding more honey or red pepper flakes if needed. Once the shrimp are fully coated in the sauce and cooked through, remove the skillet from heat.
Serve the sweet chili shrimp over cooked rice or noodles. Garnish with sesame seeds if desired. Enjoy!
