Combine the shrimp, soy sauce, cornstarch, salt and red pepper flakes in a medium size bowl and toss to coat. Set aside.
For The Sauce
Combine all sauce ingredients in a small bowl and whisk to combine. Set aside.
For The Veggies
Heat a large skillet or wok over high heat and add in 1 tbsp olive oil. Once hot, add in the broccoli and carrots and stir fry until crisp tender, about 5 minutes. Keep the broccoli moving so it doesn't burn.
Add in the garlic and ginger and cook until fragrant, about 30 seconds. Remove veggies from pan to a large bowl and set aside.
Return the skillet or wok to the heat and add in the avocado oil over high heat. Once hot, add the coated shrimp a few at a time and cook until crisp on both sides and cooked through, about 4 minutes.
Stir in the sauce and cooked veggies and toss to coat. The cornstarch from the shrimp should help to thicken the sauce as it heats up.*
Serve hot over rice or noodles. Enjoy!
Notes
*If you would like the sauce to be thicker, simply mix up 1 tsp of water with 1 tsp of cornstarch and pour this into the stir fry. Continue cooking until the sauce thickens more.