1-First Step: Thaw and prep everything If your shrimp is frozen, thaw it first. The easiest way is to place it in the fridge overnight, or run cold water over it in a strainer for a few minutes if you need it sooner. Once thawed, peel and devein the shrimp if needed, then pat them very dry with paper towels. Dry shrimp sear better and do not steam in the pan. Next, chop the vegetables. Cut the broccoli or broccolini into bite-sized pieces so they cook evenly. Thinly slice the bell peppers and shiitake mushrooms, if using. Slice the green onions, and mince the ginger if you want that extra fresh bite. Keeping the pieces similar in size helps this shrimp recipe cook evenly and fast.

2-Second Step: Mix the sauce In a small bowl, whisk together the soy sauce, water, rice vinegar, sugar, miso, cornstarch, and garlic powder. Keep whisking until the miso mostly dissolves and the cornstarch disappears into the liquid. This quick sauce is what gives the stir fry recipe its glossy finish and balanced flavor.

3-Third Step: Cook the vegetables first Set a large skillet over medium-high heat. Add 2 tablespoons of sesame oil and let it heat until shimmering. Add the broccoli, bell peppers, and mushrooms if you are using them. Cook for 5 to 6 minutes, stirring often, until the vegetables are crisp-tender. You want them cooked through but still a little firm so they hold up when the sauce goes in. Once the vegetables are ready, transfer them to a plate. This keeps them from overcooking while the shrimp cooks. If your pan looks dry, you can add a tiny splash more oil, but usually the first 2 tablespoons are enough for this stage.

4-Fourth Step: Cook the shrimp quickly Add the remaining 1 tablespoon sesame oil to the same skillet. Then add the shrimp, green onions, and ginger, if using. Cook for 1 to 2 minutes, stirring often, until the shrimp turn pink and opaque. Medium shrimp cook very fast, so do not walk away from the stove. Watch the shape of the shrimp as they cook. They should form a loose C shape when done. If they curl tightly into an O shape, they are probably overcooked. Pull the pan from the heat as soon as the shrimp are opaque for the best texture.

5-Final Step: Finish with sauce and serve Add the cooked vegetables back to the pan. Pour in the sauce and reduce the heat to low. Stir everything together and let it cook for another minute or two until the sauce thickens and coats the shrimp and vegetables. The cornstarch will activate as the sauce warms, so you should see it gloss up quickly. Taste the finished dish and adjust if needed. If you want more brightness, add a tiny splash of rice vinegar. If you like more salt, add a little extra soy sauce or tamari. Serve the shrimp stir fry hot over rice, noodles, or cauliflower rice, depending on your preference.