In a large skillet over medium heat, heat oil and stir fry carrots, broccoli, and green onions for about 5-7 minutes until crisp tender.
Pat shrimp dry and add to skillet with vegetables. Stir fry for a couple more minutes until shrimp is curled and opaque. Take care not to overcook. Add more oil if pan gets too dry.
In a measuring cup, whisk together broth, coconut aminos, garlic, and corstarch/arrowroot.
Pour sauce mixture over shrimp and vegetables and stir until thickened. If sauce seems too thick add a bit more broth to thin. Taste and adjust seasonings if needed.
Serve over hot rice or cauliflower rice.