Combine broth, vinegar, Bragg, cornstarch, sugar, and pepper in a small bowl. Set aside.
Heat 1Tbsp oil in a large skillet or wok over high heat. Add shrimp and spread into a single layer. Cook 2-3 min, stirring occasionally. Reduce heat to medium-high, and add remaining oil, garlic, ginger, and bell peppers. Cook, stirring frequently, 1 minute. Add snow peas and cook 1 more minute, stirring frequently.
Add reserved cornstarch mixture and mix well. Sauce should thicken almost immediately. Serve over cooked brown rice, if desired, and top with green onions.