Pat shrimp dry using paper towels. Toss with cornstarch, salt, and pepper.

This light coating helps the shrimp sear quickly and gives that signature sizzling texture.

In a small bowl, whisk soy sauce, Gochujang, rice vinegar, brown sugar, sesame oil, garlic powder, paprika, and red pepper flakes. Set aside.

Place a large skillet or wok over medium-high heat. Add oil and let it heat until shimmering.

Add shrimp in a single layer. Cook for about 1–2 minutes per side until pink.

Remove shrimp and set aside. Avoid crowding the pan so they sear instead of steam.

In the same skillet, add onion, bell pepper, and baby broccoli. Stir for 3–4 minutes until slightly tender but still crisp.

Stir in garlic and ginger. Cook for 30 seconds until fragrant.

Return shrimp to the skillet. Pour in the sauce and toss quickly. Cook another 1–2 minutes until the sauce thickens and coats everything.

Turn off heat and transfer immediately to a serving plate. That’s when the sizzling shrimp flavor shines the most.