Thaw shrimp. Rinse shrimp; pat dry with paper towels. Set aside. In a small bowl combine stir-fry sauce and juice; set aside.
Coat an unheated nonstick wok or large skillet with nonstick cooking spray. (Add oil during cooking, if necessary.) Preheat wok over medium-high heat. Add vegetables; stir-fry for 3 to 5 minutes or until crisp-tender. Remove vegetables from wok. Add shrimp; stir-fry for 2 to 3 minutes or until shrimp are opaque. Push shrimp to side of wok.
Add sauce mixture to wok. Return vegetables to wok. Toss gently to coat. Cook and stir about 1 minute more or until heated through. Makes 4 servings.