1-First Step: Mix the sauce Start by making the sauce in a small bowl. Combine the honey, low sodium soy sauce, fresh grated ginger, minced garlic, and red pepper flakes. Stir until everything is well mixed. This first step matters because it gives the shrimp time to soak up flavor while the broccoli cooks.

2-Second Step: Marinate the shrimp Place the peeled and deveined shrimp in a separate bowl. Spoon about one-third of the sauce mixture over the shrimp and toss until coated. If you have a little extra time, let the shrimp sit for about 30 minutes for a deeper flavor. If not, even a short coating time still gives great results. Set the bowl aside while you finish the rest of the prep.

3-Third Step: Thicken the remaining marinade Whisk the cornstarch into the remaining sauce mixture. This step helps the sauce thicken later in the skillet. You want the mixture smooth before it hits the pan, so there are no lumps. Keep this sauce nearby, since it will finish the dish at the end.

4-Fourth Step: Cook the broccoli Heat a skillet over high heat and add the olive oil. Once the oil is hot, add the broccoli florets. Season them with salt and pepper, then cook for 5 to 6 minutes until they are just softened and lightly browned in spots. Stir often so they cook evenly but still stay a little crisp. This gives the dish a better texture than overcooked broccoli. When the broccoli is done, remove it from the skillet and set it aside on a plate. Fresh broccoli works best here, but thawed and patted-dry frozen broccoli can also work when you are short on time. Cut the florets into bite-sized pieces so they cook fast and fit nicely with the shrimp.

5-Fifth Step: Cook the shrimp Return the skillet to the stove and add the butter. Let it melt over medium-high heat. Add the shrimp to the skillet, but discard the used marinade from the shrimp bowl. Cook the shrimp for about 2 minutes per side, or until they turn pink and opaque. Shrimp cook quickly, so keep an eye on them. Overcooking can make them rubbery, which is why this step should stay quick. If you are using jumbo 16/20 shrimp, they will look especially nice on the plate and hold up well in the sauce. Keeping the tails on is optional, but it can add a nicer presentation if you are serving guests.

6-Sixth Step: Finish the sauce Pour the reserved sauce into the skillet with the cooked shrimp. Lower the heat to low-medium and let the sauce simmer for 2 to 3 minutes, or until it thickens. Stir gently so the sauce coats the shrimp without breaking them apart. The cornstarch should help the sauce cling in a glossy layer. If the sauce seems thin, let it simmer a little longer, but keep the heat gentle so the shrimp stay tender.

7-Final Step: Add the broccoli back and serve Return the broccoli to the skillet and toss everything together until the vegetables are heated through and coated in sauce. Taste and add more salt or pepper if needed. Then serve the dish right away over rice or pasta for a filling meal. This recipe works beautifully as a one-pan dinner because the sauce, shrimp, and broccoli all finish together in a single skillet. It is simple, fast, and easy enough for weeknights, but tasty enough for guests too.