1Wash and drain the shrimp and set aside. (if you prefer you can use peeled shrimps with tails left on, but not totally peeled shrimps because they dry out in cooking)
Cut the vegetables into 1 inch pieces
2In a large skillet heat the olive oil over low medium heat, add the garlic and onions and stir for 1 - 2 minutes, then add the peppers and stir for another minute.
3Add the shrimps, sprinkle the ginger, salt and pepper all over.
Stir well, lower the heat to low and cover.
4Stir or toss from time to time till all the shrimp is bright orange and opaque, about 15 minutes. (be careful not to overcook it)