1-First Step: Mix the sauce Start by making the stir-fry sauce in a small bowl. Whisk together the 1/4 cup soy sauce, 2 tablespoons sesame oil, 2 tablespoons rice vinegar, 2 teaspoons minced garlic, and 1 teaspoon minced ginger until combined. Set it aside so it is ready to pour in when the vegetables and shrimp are almost done.

2-Second Step: Heat the skillet and cook the shrimp Place a large skillet or wok over medium heat. Add 1 tablespoon olive oil, then add the shrimp and sliced red bell pepper. Sauté for 3 to 4 minutes, stirring often, until the shrimp turn pink and start to curl.

3-Third Step: Add the broccoli and sauce Next, add the 2 heaping cups broccoli florets and pour in the stir-fry sauce. Cook for another 4 to 5 minutes, stirring occasionally, until the broccoli is tender but still has a little bite. The sauce should coat everything well and cling lightly to the shrimp and vegetables.

4-Fourth Step: Taste and adjust Before serving, taste a shrimp and a piece of broccoli. If needed, add a little more soy sauce for saltiness or a touch more rice vinegar for brightness. Since this is a fresh from-scratch dish, you can adjust it to match your taste without much effort.

5-Final Step: Serve immediately Spoon the low carb recipe onto plates or bowls and serve right away while it is hot. The shrimp taste best fresh from the skillet, and the broccoli stays at its nicest texture when it is not left sitting too long.