Pat shrimp dry. Sprinkle with a pinch of salt and pepper. Dry shrimp sear better and stay juicy.

Prep the veggies. Cut broccoli into small, even florets. Mince garlic and ginger. Slice green onions, keeping whites and greens separate.

Make the sauce. In a small bowl, whisk tamari or coconut aminos, broth, vinegar, low-carb sweetener, and a small pinch of xanthan gum (or arrowroot dissolved in 1 tablespoon water). Set aside. The xanthan gum thickens quickly—use only a tiny pinch.

Heat the pan. Place a large skillet or wok over medium-high heat. Add 1 tablespoon oil and swirl to coat.

Sear the shrimp. Add shrimp in a single layer. Cook 1–2 minutes per side until just pink and curled. Remove to a plate. Do not overcook.

Stir-fry broccoli. Add another teaspoon of oil if needed. Toss in broccoli and a pinch of salt. Stir-fry 3–4 minutes until bright green and crisp-tender. If you like softer broccoli, splash in 1–2 tablespoons water and cover for 1 minute.

Aromatics in. Add garlic, ginger, red pepper flakes (if using), and green onion whites. Stir 30–45 seconds until fragrant.

Sauce it up. Give the sauce a quick stir, then pour it into the pan. Let it bubble for 30–60 seconds, stirring, until slightly thickened and glossy.

Return shrimp. Add the shrimp back in with any juices. Toss to coat and warm through for 30–60 seconds. Remove from heat.

Finish and serve. Stir in sesame oil and top with green onion greens and sesame seeds. Taste and adjust salt, pepper, vinegar, or sweetener as needed. Serve as is, or over cauliflower rice or zucchini noodles.