In a small bowl, whisk together honey, soy sauce, grated ginger, minced garlic, and red pepper flakes until combined. This is your sauce base.

Place the prepared shrimp in a medium bowl. Pour about 1/3 of the sauce mixture over the shrimp and toss to coat. Let marinate while you prepare the vegetables.

To the remaining sauce in the bowl, add the cornstarch and whisk until smooth. Set this aside. This will be used to thicken the sauce later.

Heat a large skillet or wok over medium-high heat. Add the olive oil and broccoli florets. Season with salt and pepper. Stir-fry for 5-6 minutes, or until the broccoli is tender-crisp. Remove the broccoli from the skillet and set aside.

Add the butter to the same skillet. Once melted, add the marinated shrimp in a single layer (discard any excess marinade from the shrimp bowl). Cook for about 2 minutes per side, until the shrimp turn pink and opaque.

Pour the reserved cornstarch-thickened sauce into the skillet with the shrimp. Bring to a simmer and cook for 2-3 minutes, stirring occasionally, until the sauce has thickened.

Add the cooked broccoli back into the skillet with the shrimp and sauce. Toss everything together until the broccoli is heated through and well coated in the sauce.

Serve immediately over white rice or pasta, if desired.