Ingredients:

  • 1/3 cup honey
  • 1/4 cup low-sodium soy sauce
  • 4 cloves fresh garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon cornstarch
  • 1/2 teaspoon red pepper flakes
  • 1 lb large shrimp, peeled and deveined
  • 4 cups broccoli florets
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon olive oil
  • 2 green onions, sliced for garnish
  • 1 teaspoon sesame seeds for garnish

Instructions:

  1. Whisk the honey, soy sauce, garlic, ginger, and cornstarch in a small bowl until the cornstarch is completely dissolved and set aside.
  2. Pat the shrimp dry with paper towels to ensure a proper sear; heat the olive oil in a large skillet or wok over medium-high heat.
  3. Add the shrimp in a single layer and cook for 2 minutes per side until pink and opaque (C-shaped). Remove shrimp from the pan and set aside.
  4. In the same pan, add the sesame oil and broccoli florets. Sauté for 2 minutes, then add a tablespoon of water, cover and steam for 2 minutes, or until tender-crisp.
  5. Return the shrimp to the pan and pour the prepared sauce over the mixture.
  6. Toss continuously for 1-2 minutes until the sauce thickens into a glossy glaze that coats the shrimp and broccoli.
  7. Garnish with sliced green onions and sesame seeds before serving.