Prepare Ingredients:
Peel and devein the shrimp.
Cut the broccoli into florets and slice the carrot.
Mince the garlic and ginger (if using).
In a small bowl, whisk together the cornstarch and water to make a slurry.

Cook Broccoli and Carrots:
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the broccoli florets and sliced carrots.
Stir-fry for 3-5 minutes, or until the broccoli is tender-crisp.
Remove the broccoli and carrots from the skillet and set aside.

Cook Shrimp:
In the same skillet, add the minced garlic and ginger (if using).
Cook for about 30 seconds, until fragrant.
Add the shrimp and stir-fry for 2-3 minutes, or until pink and cooked through.
Remove the shrimp from the skillet and set aside.

Make the Sauce:
Pour the soy sauce, oyster sauce (if using), and red pepper flakes (if using) into the skillet.
Bring the sauce to a simmer.
Add the cornstarch slurry and stir until the sauce thickens slightly.

Combine All Ingredients:
Return the cooked broccoli, carrots, and shrimp to the skillet.
Toss until everything is coated in the sauce.

Finish and Serve:
Drizzle with sesame oil (if using).
Garnish with sesame seeds (if using).
Serve immediately over cooked rice or noodles, if desired.