📋 Instructions

1. 1Whisk the glaze — In a small bowl, stir together the honey, soy sauce, rice vinegar, sesame oil, and red pepper flakes until smooth. Taste it; it should be glossy and balanced, then set it near the stove.
2. 2Heat the skillet — Set a 12-inch skillet over medium-high heat (about 400°F / 205°C) and add 1 tablespoon neutral oil. It's ready when a drop of water sizzles and skitters across the surface.
3. 3Char the broccoli — Add the broccoli florets in a single layer and cook undisturbed for 3 minutes, then toss and cook 3 to 4 minutes more until the edges are deep green with golden-brown spots and a fork slides in with slight resistance. Transfer to a plate.
4. 4Sear the shrimp — Add the remaining 1 tablespoon oil and the shrimp in one layer. Cook 60 seconds per side, until the shrimp turn opaque pink with golden edges and curl into a loose C shape; they'll finish in the sauce. Transfer with the broccoli.
5. 5Bloom the garlic — Lower the heat to medium and add the garlic to the pan. Stir constantly for 20 to 30 seconds, just until fragrant and pale gold; if it browns, start over, because burnt garlic turns the whole sauce bitter.
6. 6Reduce the sauce — Pour in the honey-soy mixture and let it bubble at the edges for 60 to 90 seconds, stirring, until it coats the back of a spoon.
7. 7Thicken and combine — Pull the pan off the heat and whisk in the cornstarch slurry, then return it to low heat for 30 seconds until the glaze turns glossy and thick. Add the shrimp and broccoli back in and toss to coat.
8. 8Finish and serve — Scatter with sesame seeds and serve hot over rice, with lime wedges for squeezing. The shrimp should read 120°F (49°C) on an instant-read thermometer, tender and just opaque.