Defrost the 1 lb raw shrimp before making the recipe. A quick way to do this is by soaking the shrimp in cold water, not hot water as it will cook the shrimp. Once the shrimp is defrosted, pat them dry with paper towels and peel them if necessary.
In a bowl, mix ½ cup honey, ¼ cup soy sauce, 3 minced garlic cloves, 1 ½ tsp ginger powder, and ¼ tsp red pepper flakes.
Add ¼ cup of the sauce mixture to a bowl with the raw shrimp. Toss together and cover the container. Refrigerate for 30 minutes to marinate the shrimp.
Add 1 Tbsp of butter (or cooking oil) to a frying pan over medium-high heat. Once the pan is hot, add in the marinated shrimp and cook for 1 minute on each side.
Once the shrimp is pink and not grey, drain the excess liquid from the pan, and transfer it to a plate.
Add 1 Tbsp of butter to the pan, then add 1 lb broccoli florets - chopped small, and cook until tender-crisp (can be poked with a fork but is still a little crispy). This may take 8-10 minutes. Add ¼ cup of water if needed to help cook the broccoli.
While broccoli is cooking, mix 2 tsp cornstarch with the rest of the sauce.
Once broccoli is cooked, pour in the sauce. Slowly stir for 1-2 minutes, until the sauce thickens.
Add the cooked shrimp and toss everything together.
Sprinkle with a pinch of red pepper flakes, sesame seeds, and chopped green onion if desired. Serve this recipe on its own or with rice.
Recipe Notes:
Shrimp cook very quickly. They will turn pink and opaque in about 1 minute per side. As soon as they’re pink, remove them from the frying pan. Overcooked shrimp can become tough and rubbery.
Only marinate shrimp for 30 minutes. Unlike marinating fish, shrimp will soak up flavors fast.
Once the shrimp and broccoli recipe has cooled down, transfer it to an airtight container and refrigerate for 3-4 days.