Begin by patting the shrimp dry with paper towels. Toss them with a teaspoon of cornstarch and a pinch of salt to help them sear evenly. Set aside while you prepare the broccoli.
Wash and chop the broccoli into bite-sized florets. Pat them dry thoroughly to remove excess water, which helps them crisp up during stir-frying.
Heat your wok or large skillet over medium-high heat until shimmering. Pour in 2 tablespoons of oil, swirling to coat the surface evenly.
Add the shrimp in a single layer to the hot pan. Let them sear undisturbed for about 1-2 minutes until lightly golden, then flip and cook for another 1-2 minutes until pink and just firm. Use a slotted spoon to remove and set aside.
In the same pan, add a bit more oil if needed, then toss in the broccoli. Stir frequently, cooking for about 3-4 minutes until it turns bright green and starts to crisp at the edges, filling your kitchen with a toasted aroma.
Push the broccoli to one side of the pan and add the minced garlic to the cleared space. Sauté for about 30 seconds until fragrant, being careful not to burn it.
Pour in the soy sauce and a splash of water or broth, then stir everything together to coat the broccoli evenly. Let the sauce bubble gently for a minute, allowing it to thicken slightly and develop flavor.
Return the cooked shrimp to the pan. Toss everything together for another minute, ensuring the shrimp are heated through and coated in the glossy sauce. The broccoli should remain crisp and vibrant.
Squeeze fresh lemon juice over the stir-fry to add brightness. Toss once more to distribute, then remove from heat.
Transfer the dish to a serving plate, garnish with extra lemon wedges if desired, and enjoy immediately while hot and fragrant.
