Combine broth, soy sauce, salt, and crushed red pepper in a small bowl.
Heat oil in a large wok or heavy skillet over high heat until hot but not smoking; add ginger and garlic and cook 30 seconds or until fragrant. Add shrimp and stir-fry 2 minutes until shrimp is almost completely pink. Stir broth mixture and swirl it into wok and stir-fry about 1 minute until shrimp are just cooked. Remove from heat and stir in green onion. (Serving size: about 5 to 6 shrimp)