1. Prepare all your ingredients: Wash and pat dry the shrimp, peel and devein if not done already. Rinse and chop the broccoli florets into bite-sized pieces. Mince garlic and julienne or grate fresh ginger. Whisk together the sauce ingredients including soy sauce, rice wine vinegar, brown sugar, cornstarch, sesame oil, and any optional add-ins like honey or lime juice.

2. Heat 2 tablespoons of oil in a large pan or wok over medium-high heat. Add the broccoli florets and stir for 2-3 minutes in the oil.

3. Add ¼ cup of water to the pan and cover with a lid to steam the broccoli for another 2-3 minutes until it’s tender but still crisp. Remove the broccoli from the pan and set it aside.

4. In the same pan, add another 2 tablespoons of oil. Heat the oil and place the shrimp in a single layer. Cook for about 1-2 minutes per side until they turn pink. Remove the shrimp once 85% cooked and avoid overcooking.

5. If needed, add a little more oil to the pan. Sauté minced garlic and ginger for about 30 seconds until fragrant, stirring constantly to avoid burning.

6. Pour the pre-mixed sauce into the pan, stirring well to ensure the cornstarch doesn’t clump. Let the sauce cook for 1-2 minutes until it begins to thicken.

7. Add the shrimp and broccoli back into the pan. Gently toss to thoroughly coat the shrimp and broccoli with the sauce.

8. Continue cooking the mixture for 2-4 minutes, or until the sauce is thickened and all ingredients are heated through.

9. Taste the dish and adjust the seasoning if needed by adding extra soy sauce, salt, or pepper.

10. Transfer the stir fry to a serving platter or bowl. Garnish with sesame seeds if desired.

11. Serve immediately over white rice, brown rice, cauliflower rice, or your preferred base. For a low-carb or keto option, enjoy it on its own.

12. Pair the stir fry with your favorite side dish such as egg rolls or another seafood option for a complete meal. Enjoy!