Heat 1 tablespoon of your oil in a large skillet over medium-high heat.

Sauté your shrimp until pink and opaque, about 2 minutes per side depending on their size, then season with sea salt and freshly ground black pepper to taste.

Set your cooked shrimp aside on a plate.

Heat the remaining oil in that same skillet then add broccoli, bell pepper, and garlic.

Season lightly with sea salt and pepper, and sauté for 3-4 minutes.

Add in 2 tablespoons of water, then cover with a lid and cook for 2-3 minutes or just until broccoli is tender-crisp.

Return your cooked shrimp back into the skillet and stir to heat it back up.

Garnish with fresh cilantro and serve with lemon wedges and cooked quinoa, if desired.