In a mixing bowl, whisk together soy sauce, brown sugar, rice vinegar, cornstarch, water, and sesame oil until smooth. Set aside.

Heat olive oil in a large skillet over medium heat. Add cubed red onion and chopped bell peppers. Sauté for 3-5 minutes.

Stir in minced garlic, grated ginger, and dried red chilies. Cook for about 1 minute, stirring continuously.

Add seasoned jumbo shrimp to the skillet. Sauté for 2-3 minutes until shrimp turn opaque.

Pour the prepared sauce over the shrimp and vegetables. Add roasted peanuts, toss together, and simmer for 2 minutes.

Garnish with freshly chopped green onions. Serve immediately over steamed rice.