Start by preparing your ingredients: peel and devein the shrimp if needed, then pat them dry. Finely chop the garlic and set aside, and cut the broccoli into bite-sized florets.
In a small bowl, toss the shrimp with a teaspoon of cornstarch and a pinch of salt—this helps achieve a tender, seared texture. Set aside while you heat your pan.
Place your large wok or skillet over high heat until shimmering, then add a tablespoon of oil. Wait until it just starts to smoke lightly.
Add the shrimp in a single layer and let them sear undisturbed for about 2 minutes, until they turn pink and begin to curl. Flip and cook for another 1-2 minutes until fully opaque. Remove the shrimp and set aside.
In the same hot pan, add a little more oil if needed, then toss in the finely chopped garlic. Sauté for about 30 seconds until fragrant, golden, and aromatic, being careful not to burn it.
Add the broccoli florets to the pan and stir-fry for about 2 minutes, tossing constantly, until they turn bright green and are just tender yet still crunchy.
Pour in the soy sauce and drizzle the toasted sesame oil over the vegetables, then toss everything together for about 1 minute, allowing the flavors to meld and the broccoli to absorb the sauce.
Return the cooked shrimp to the pan and toss everything together gently for 30 seconds, ensuring the shrimp are heated through and coated in the flavorful sauce.
Finish by squeezing fresh lemon over the stir-fry for brightness and optional extra flavor. Give everything one last toss.
Serve your shrimp and broccoli stir-fry hot, garnished with chopped scallions or additional lemon wedges if desired. Enjoy the perfect balance of tender shrimp and crisp broccoli in every bite!
