MIX teriyaki sauce, syrup, water, corn starch and ginger in a small bowl; set aside. Heat 1 tablespoon corn oil in large skillet over medium-high heat.
BAKE vegetables in skillet for 2 to 3 minutes or until tender crisp. Remove vegetables from skillet and set aside. Add remaining 1 tablespoon corn oil and shrimp to skillet; stir-fry just until shrimp is opaque, 2 to 3 minutes. Remove shrimp. Add teriyaki sauce mixture to skillet.
COOK, stirring constantly, and bring to boil over medium-high heat. Boil 1 minute. Return shrimp and vegetables to skillet and stir until heated through.
SERVE over hot cooked rice or pasta.