In a small mixing bowl, combine the coconut sugar, raw honey, low sodium soy sauce, apple cider vinegar, sesame oil, garlic, and arrowroot starch. Mix vigorously until no clumps remain. Set sauce aside until ready to use.
Heat large skillet over high heat and add the olive oil.
Add the shrimp and cook for 4-6 minutes, or until it starts to cook through. Add the snap peas into the skillet toss everything to coat in the hot oil. Cook for 2-3 more minutes, or until the shrimp is no longer translucent.
Add the sauce and cook for one more minute to thicken.