Prepare all your ingredients ahead: peel and devein the shrimp, slice the garlic thin, and chop the broccoli into bite-sized florets. Keep everything within arm’s reach for smooth cooking.
Heat your wok or large skillet over medium-high heat until it shimmers slightly, then add a tablespoon of oil and swirl to coat the surface.
Toss the broccoli into the hot oil and stir-fry for about 2-3 minutes until it turns bright green and just begins to soften but remains crisp. Remove and set aside.
Add a little more oil if necessary, then toss in the sliced garlic. Sauté for about 30 seconds until fragrant—listen for a gentle sizzling sound and smell the nutty aroma wafting up.
Increase the heat slightly, then add the shrimp in a single layer. Cook for 2 minutes until they start to turn pink and opaque on one side, then flip and cook for another 1-2 minutes until fully cooked through. They should feel firm and have a slight bounce when pressed.
Return the cooked broccoli to the pan, pour in the soy sauce, and toss everything together for about a minute until the flavors meld and the broccoli is heated through. The sauce should slightly thicken and cling to the ingredients.
Turn off the heat, give everything a final toss, and let sit for a minute to allow flavors to settle. Serve hot, garnished with lemon or sesame seeds if desired, for a bright finishing touch.
