Thaw shrimp, if frozen. Peel and devein shrimp. Coat an unheated medium skillet with nonstick cooking spray. Heat skillet over medium heat. Add red and green pepper, onions, and garlic; cook for 3 to 4 minutes or until tender.
Add shrimp and water chestnuts. Cook and stir for 3 to 4 minutes or until shrimp turn pink. Remove from heat.
Stir in apricot preserves, soy sauce, and hot pepper sauce. Sprinkle with sesame seeds. Serve over rice. Makes 2 servings.