1poundlarge shrimppeeled, deveined and tails removed if desired
2tablespoonbutter
2cupschopped broccoli
1teaspoonolive oil
salt pepper
Instructions
In a small bowl add the honey, soy sauce, ginger, garlic, red pepper and mix until combined.
Place the peeled and deveined shrimp into a bowl and add 1/3 of the sauce. Toss and marinade 30 minutes.
Whisk in the cornstarch to the reserved marinade and set aside.
Heat a cast iron skillet or wok on high heat, add olive oil and broccoli, salt and pepper and cook 5-6 minutes just until soft. Remove from pan and set aside.
Add the butter to the skillet and add shrimp discarding and marinade. Cook until the shrimp turns pink about 2 minutes each side.
Add in the reserved sauce and bring to a simmer. Add in the broccoli and toss until heated through.
Serve with white rice or pasta.
Notes
I leave the shrimp tails on. It adds more flavor and looks prettier. But you can remove them if you want.