Start by gathering all your ingredients. This is kitchen martial arts; a little prep goes a long way. Peel and devein the shrimp if you haven’t already. Chop the broccoli into pieces that are small enough to cook quickly yet large enough to maintain texture.

In a bowl, whisk together the honey, soy sauce, ginger, garlic, and crushed red chili flakes. Feel free to add more or less honey depending on your sweetness preference. This sauce will become the shining star of your dish.

In a large skillet or wok, melt 2 tablespoons of butter and 1 teaspoon of olive oil over medium-high heat. Once hot, add the shrimp. Sauté for 2-3 minutes until they turn pink and opaque. Not only should they look inviting, but they should also smell divine. Remove the shrimp from the skillet, keeping them warm on a plate.

In the same skillet, add the chopped broccoli. You can add a splash of water to help with steaming if needed. Cook for about 3-5 minutes until the broccoli turns bright green and is tender yet still crisp.

Return the shrimp to the skillet. Pour the honey garlic sauce over both the shrimp and broccoli. Toss everything together gently, allowing the sauce to coat the shrimp and veggies. Cook for an additional 1-2 minutes until heated through. Sprinkle with scallions if using.