In a small bowl add the honey, soy sauce, ginger, garlic, red pepper, and mix until combined.
Place the peeled and deveined shrimp into a bowl and add 1/3 of the sauce.
Whisk in the cornstarch to the reserved marinade and set aside.
Heat a skillet (I use cast iron) or wok on high heat, add olive oil and broccoli, salt and pepper and cook 5-6 minutes just until soft. Remove from pan and set aside.
Add the butter to the skillet and add shrimp discarding any marinade. Cook until the shrimp turns pink about 2 minutes on each side.
Add in the reserved sauce and bring to a low-medium simmer until thickened about 2-3 minutes.
Add in the broccoli and toss until heated through.
Serve over rice or pasta
Notes
Marinate the shrimp for 30 minutes for a deeper flavor.
I like to use jumbo 16/20 size shrimp for this recipe, but you could use any size. The smaller ones will cook a bit faster depending on the size of your shrimp.
I leave the shrimp tails on. It adds more flavor and looks prettier, but you can remove them if you want.
I use fresh broccoli, but you can use frozen. Just make sure to thaw them first and pat them dry before cooking.
