the onion, carrot, celery and bell pepper into 1/8-inch wide match sticks. cut off the ends of the yellow squash and zucchini and slice into similar-sized sticks. set vegetables aside.
heat a large skillet over medium heat and add 2 tablespoons of oil to it.
as the skillet heats, mix the corn starch, salt and pepper in a shallow bowl and stir to blend well. coat the shrimp with corn starch mixture and place flat in the hot skillet, making sure shrimp are spread in a single layer and have a little space in between them. do this in multiple batches if your pan cannot hold all the shrimp at once.
cook shrimp 