1-First step: Mix the stir-fry sauce Start by whisking together the soy sauce, brown sugar monkfruit, sesame oil, rice vinegar, minced garlic, and minced ginger in a small bowl. Stir until the sweetener dissolves and the sauce looks well blended. Set it aside near the stove so it is ready when you need it. Taking a minute to mix the sauce first matters because shrimp cooks fast. Once the pan is hot, you will not have time to measure ingredients one by one. This also helps the flavors combine before they hit the heat.

2-Second step: Prepare the pan and heat the oil Place a large skillet or wok over medium heat. Add 1 tablespoon olive oil and let it warm for a few seconds. You want the pan hot enough to sear the shrimp, but not so hot that the garlic in the sauce burns later. If your pan is small, cook in batches so the shrimp browns well instead of steaming. A crowded pan can make the vegetables soft and watery. A wide pan gives you the best stir-fry texture.

3-Third step: Cook the shrimp and bell pepper Add the shrimp and sliced red bell pepper to the hot pan. Sauté for 3 to 4 minutes, stirring often. The shrimp should turn pink and begin to curl, while the bell pepper starts to soften slightly but still keeps a little crunch. Watch the shrimp closely. Overcooked shrimp can turn rubbery fast, so remove the guesswork by looking for the color change. Once the shrimp is pink and opaque, you are ready for the next step.

4-Fourth step: Add the broccoli and sauce Now add the broccoli florets and pour in the stir-fry sauce. Stir everything together so the vegetables get coated evenly. Cook for 4 to 5 minutes, stirring occasionally, until the broccoli is tender but still bright green. If you like your broccoli softer, let it cook another minute or two. If you prefer a firmer bite, stop as soon as the florets are tender. The sauce should lightly glaze the shrimp and vegetables without pooling too much in the bottom of the pan.

5-Fifth step: Check the texture and flavor Taste a piece of broccoli and a shrimp before serving. If you want more salt, a little extra soy sauce can help. If you like heat, sprinkle in red pepper flakes. If the sauce seems too thin for your liking, you can thicken it with a cornstarch slurry, but remember that this adds about 6 carbs. For a thicker sauce, mix 1 tablespoon cold water with 1 tablespoon cornstarch and stir it in at the end. Let it cook briefly until the sauce clings to the shrimp and vegetables. This is optional, but it can give the dish a more takeout-style finish.

6-Final step: Serve and garnish Serve the Low Carb Shrimp And Broccoli immediately while it is hot. Top it with green onions, cashews, sesame seeds, almonds, or red pepper flakes if desired. The dish tastes great on its own, but it also pairs well with cauliflower rice for a fuller meal.