1-First Step: Make the sauce
Start by mixing the sauce in a small bowl. Add 3 tablespoons soy sauce, 1 tablespoon rice wine vinegar, 1 tablespoon brown sugar, 2 teaspoons sesame oil, 2 teaspoons Sriracha, 4 grated garlic cloves, 1 grated knob of fresh ginger, and the juice from 1 lime. Stir until the brown sugar dissolves as much as possible. The sauce should smell bold and fresh, with a nice balance of salty, sweet, spicy, and tangy notes.
Set the bowl nearby before you start cooking. Stir-fries move quickly, so having everything ready makes the process much easier. If you want to keep things extra smooth, slice the scallions, cut the broccoli into small florets, and pat the shrimp dry before you even turn on the stove.

2-Second Step: Get the broccoli ready
Place a large skillet or wok over medium-high heat and add 1 tablespoon of the oil. Once the oil shimmers, add the broccoli florets and a small pinch of salt. Cook for 3 to 4 minutes, stirring often, until the broccoli turns bright green and starts to soften around the edges.
If the pan looks dry, add a splash of water and cover it for 1 minute to help steam the broccoli. This keeps the florets crisp-tender instead of mushy. When the broccoli is just right, transfer it to a plate so it does not overcook while you handle the shrimp.

3-Third Step: Cook the shrimp
Add the remaining 1 tablespoon oil to the same pan. Turn the heat up a little if needed, then add the shrimp in a single layer. Season lightly with salt and pepper. Let them cook for about 1 to 2 minutes on the first side, then flip and cook for another 1 to 2 minutes until they turn pink and opaque.
Shrimp cooks very fast, so stay close to the pan. Overcooked shrimp can become rubbery, and nobody wants that. The moment they curl into a loose C shape and lose their gray color, they are ready for the next step.

4-Fourth Step: Add the sauce and bring it together
Lower the heat to medium and pour the sauce into the pan. Stir for about 30 seconds to 1 minute, just until the garlic and ginger smell fragrant and the sauce starts to bubble gently. The sugar will dissolve more as it heats, and the sauce will thin out a little before coating the shrimp.
Add the cooked broccoli back into the pan and toss everything together. Make sure the shrimp and broccoli are evenly coated. If you like a slightly thicker sauce, let it simmer for another minute. The sauce should cling lightly to the ingredients without pooling at the bottom of the pan.

5-Final Step: Finish with scallions and serve
Turn off the heat and stir in the sliced scallions. Their fresh flavor gives the dish a nice finish and a little crunch. Taste and add more salt or pepper only if needed. If you want more heat, you can add a tiny extra dab of Sriracha at the end.
Spoon the shrimp and broccoli over warm rice and serve right away. This dish works well for a quick weeknight dinner, but it also makes a great lunch the next day. Since everything cooks in one pan, cleanup stays simple too.