Put the broccoli florets in a saucepan with about 1 inch of water. Bring to a boil. Cover and reduce heat to low; cook for about 1 1/2 minutes, or until crisp-tender. Drain in a colander and rinse with cold water. Set aside.
Heat the oil in a large skillet or wok over medium-high heat. Add the shrimp and garlic; cook, stirring, for about 5 minutes, or until shrimp turns pink. Remove the shrimp and keep warm.
Add the water to the skillet and bring to a boil over medium-high heat. Stir in the onion and ginger. Cook, stirring constantly, for 6 minutes, or until the onion is tender. Add the broccoli and shrimp back to the skillet.
Meanwhile, in a bowl, combine the soy sauce and cornstarch until smooth. Add to the shrimp and broccoli mixture and cook, stirring constantly, until the glaze has thickened and coats ingredients.
Calories per serving: 196
Fat per serving: 5.2