Toss shrimp in half of the minced garlic and a pinch of salt; let it rest while you prep the veggies.

In a small bowl, whisk together soy sauce, chicken broth, brown sugar, sesame oil, cornstarch, and remaining garlic until smooth.

Heat oil in a large wok or skillet over high heat. Add broccoli and stir-fry for 2 minutes.

Add snap peas and carrots; cook for another minute, keeping the veggies crisp-tender.

Push vegetables aside, add shrimp, and sear 1–2 minutes per side until just pink.

Pour the garlic-soy mixture into the center; toss everything for 2 more minutes until the sauce is glossy and coats all ingredients.

Remove from heat, sprinkle with green onions, and serve over rice or noodles.