Start by peeling and deveining your shrimp, then pat them dry with paper towels. Zest and juice half of the lemon, and set aside.
Wash and cut the broccoli into uniform florets, trimming stems if needed. Mince the garlic cloves finely for quick aroma release.
Heat half a tablespoon of oil in a large skillet or wok over medium-high heat until shimmering. Add the broccoli and cook, stirring occasionally, for about 3-4 minutes until bright green and just tender. Remove and set aside.
In the same skillet, add the remaining oil and wait until it shimmers. Add the minced garlic and cook for about 30 seconds until fragrant, with a slightly golden hue.
Spread the shrimp in a single layer in the hot skillet. Cook for 2-3 minutes without stirring, until they turn opaque and start to curl. Flip and cook for another 1-2 minutes until fully opaque and juicy.
Return the cooked broccoli to the skillet with the shrimp. Pour in the soy sauce, lemon juice, and sprinkle chili flakes if using. Toss everything together and cook for another minute until heated through and coated in a glossy sauce.
Finish by adding the lemon zest for a burst of citrus aroma. Taste and adjust soy or lemon if needed, then remove from heat.
Serve immediately while hot, garnished with extra lemon zest or chili flakes for more zing. Enjoy the vibrant colors, tender shrimp, and flavorful sauce in every bite.
