1-First step: Mix the sauce Start by making the stir-fry sauce in a small bowl. Whisk together 1/4 cup soy sauce, 2 tablespoons sesame oil, 1 tablespoon rice vinegar, 2 teaspoons minced garlic, and 1 teaspoon minced ginger until well blended. Setting the sauce aside before cooking keeps the rest of the process smooth, which matters because shrimp cooks quickly and does not like to wait. If you are watching sodium or gluten, this is also the best time to swap in a lower-sodium soy sauce or tamari.

2-Second step: Heat the skillet and cook the shrimp Place a large skillet or wok over medium heat. Add 1 tablespoon olive oil and let it warm for a few seconds. Then add the 1 pound large shrimp, shells removed, along with 1 red bell pepper, seeded and sliced. Sauté for 3 to 4 minutes, stirring often, until the shrimp turns pink and begins to curl. This short cooking time helps keep the shrimp tender instead of rubbery. If you are using frozen shrimp, thaw it completely first and pat it dry. Extra water in the pan can dilute the sauce and slow down browning. A dry surface helps the shrimp sear better and gives the pepper a nicer texture.

3-Third step: Add the broccoli and sauce Once the shrimp is almost done, add the 2 heaping cups broccoli florets and pour in the stir-fry sauce. Stir everything together so the broccoli gets coated well. Cook for 4 to 5 minutes, stirring occasionally, until the broccoli is tender but still bright green. You want it cooked through, but not mushy. For a softer broccoli texture, cover the skillet for 1 minute while it finishes cooking. For a crisper finish, keep the heat steady and stir just enough to prevent sticking. This is one of the easiest parts of the recipe to adjust based on your taste.

4-Fourth step: Taste and adjust Taste the sauce before serving. If you want more saltiness, add a small splash of soy sauce. If you want more tang, add a little more rice vinegar. If you prefer heat, sprinkle in red pepper flakes. This recipe is simple, but small changes like these can make it feel more personal. At this stage, you can also fold in other low carb vegetables if needed. Zucchini, cabbage, snap peas, or cauliflower all work well. Just keep an eye on cook time so the vegetables stay crisp and fresh.

5-Final step: Serve right away Serve the low carb shrimp and broccoli immediately while it is hot. Spoon it into bowls and top with green onions, cashews, sesame seeds, almonds, or red pepper flakes if desired. The dish is satisfying on its own, but it also pairs well with cauliflower rice if you want a fuller meal. Since the recipe makes 4 servings, it is easy to divide into lunch portions for the next day.