Heat a large skillet over medium-high heat. Add 1 teaspoon oil and the 1 lb medium shrimp (peeled and deveined). Cook shrimp 2–3 minutes per side, or until pink and opaque. Transfer shrimp to a plate and set aside.

Reduce heat to medium. Add 1/4 cup water, 1/4 cup low-sodium soy sauce, 2 tablespoons honey (or sugar of choice), 1 clove minced garlic, 1 teaspoon sesame oil (optional), and 1/2 teaspoon ground ginger to the skillet; whisk to combine and bring the mixture to a boil.

In a small bowl, whisk together 1 tablespoon cornstarch and the remaining 1/4 cup water until smooth.

Slowly whisk the cornstarch mixture into the boiling sauce. Reduce heat to medium-low and simmer, stirring occasionally, for 3–4 minutes or until the sauce thickens.

Return the cooked shrimp to the skillet along with 1 cup blanched broccoli florets. Stir to coat everything evenly in the sauce and cook 1–2 minutes more to heat through.

Remove from heat and serve immediately over steamed white rice or noodles.