1. Whip up the sauce

In a small bowl, combine honey, soy sauce, grated ginger, minced garlic, and a dash of red pepper flakes for a little heat. (Pro tip: if you like things spicier, throw in more red pepper flakes or even a dash of sriracha.) Set aside a third of this sauce for the shrimp marinade and whisk a teaspoon of cornstarch into the remaining mixture to help thicken the sauce later.

2. Marinate the shrimp

Toss the peeled and deveined shrimp in 1/3 of the sauce and let them marinate while you prep everything else. This step gives the shrimp a head start in soaking up all those flavors. Just don’t let it sit too long — 10 minutes is plenty.

3. Stir-fry the broccoli

Heat your skillet or wok over high heat, add a teaspoon of olive oil, and toss in the broccoli. Cook it for 5-6 minutes until it’s tender but still has a bit of crunch. Season with salt and pepper. (Here’s where I learned not to overcrowd the pan — if you pile on too much broccoli, it’ll steam instead of getting that nice char. Lesson learned!) Once it’s ready, remove the broccoli from the pan and set it aside.

4. Cook the shrimp

Add butter to the same pan, then toss in the shrimp, discarding any excess marinade. Cook for about 2 minutes on each side, or until they’re pink and opaque. Shrimp cook quickly, so don’t walk away here, or they’ll turn rubbery before you know it.

5. Simmer the sauce

Once the shrimp are cooked, pour in the reserved sauce (the one with the cornstarch) and bring it to a simmer over medium heat. It’ll thicken into a glossy glaze after a couple of minutes. Add the broccoli back to the pan, toss everything together, and let it all heat through for a minute or two. That’s it — dinner’s ready!