Prep the shrimp: Pat the shrimp dry with paper towels. Season lightly with salt and pepper. Dry shrimp sear better and stay juicy.

Mix the sauce: In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, red pepper flakes (if using), cornstarch, and water/broth until smooth. Set aside.

Blanch or pre-steam the broccoli (optional but helpful): For extra tender-crisp florets, microwave the broccoli with a splash of water for 1–2 minutes, or blanch in boiling water for 60 seconds, then drain well. This speeds things up in the pan.

Heat the pan: Place a large skillet or wok over medium-high heat. Add 1 tablespoon of oil and swirl to coat.

Sear the shrimp: Add shrimp in a single layer. Cook 1–2 minutes per side until just opaque and lightly browned. Transfer to a plate. Don’t overcook—shrimp finishes in the sauce later.

Cook the aromatics: Add another tablespoon of oil to the pan. Toss in garlic and ginger. Stir for 20–30 seconds until fragrant. Don’t let them burn.

Stir-fry the broccoli: Add the broccoli. Stir-fry 2–3 minutes, adding a tablespoon of water if the pan looks dry. You want bright green with a little bite.

Add the shrimp back: Return shrimp to the pan with any juices.

Pour in the sauce: Give the sauce a quick stir (cornstarch sinks), then pour it over the shrimp and broccoli. Toss and cook 1–2 minutes until the sauce thickens and turns glossy.

Finish and serve: Taste and adjust seasoning. Sprinkle with green onions and sesame seeds. Serve hot over rice or noodles.