Pat the shrimp completely dry with paper towels. Any moisture left on the surface will cause them to steam instead of sear, so take an extra minute here and press firmly. Season lightly with salt and set aside.

Whisk together the soy sauce, grated ginger, minced garlic, honey, sesame oil, cornstarch, and water in a small bowl until the cornstarch is fully dissolved and no lumps remain. Set the sauce next to the stove because things move quickly once the pan is hot.

Heat 1 tablespoon of neutral oil in a large wok or wide skillet over high heat until the oil shimmers and just starts to smoke. Add the broccoli florets in a single layer and cook without stirring for 2 minutes so they pick up some char on one side. Toss and cook 1 to 2 more minutes until bright green and just tender with a little bite. Transfer to a plate.

Add the remaining tablespoon of oil to the same pan over high heat. Spread the shrimp in one layer, working in two batches if they do not all fit comfortably. Cook undisturbed for 90 seconds until pink on the bottom, then flip and cook 60 seconds more. The shrimp are done when they curl into a loose C shape and are opaque throughout. An overcooked shrimp curls into a tight O. Pull them just before you think they are finished.

Return the broccoli to the pan with the shrimp. Give the sauce bowl a quick stir to re-incorporate the cornstarch, then pour the sauce over everything. Toss constantly for 60 to 90 seconds until the sauce thickens and coats every piece in a glossy layer. Remove from heat immediately.

Serve over cooked rice. Sprinkle with sesame seeds and red pepper flakes if you like. Spoon plenty of the sauce from the pan over the top of each bowl.