Pat the shrimp dry with paper towels and season lightly with black pepper. Heat olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for about 1–2 minutes per side until pink and slightly caramelized. Remove the shrimp from the skillet and set aside.

In the same skillet, add the broccoli florets and cook for 3–4 minutes, stirring occasionally until they become tender-crisp. Add a splash of water if needed to help steam the broccoli slightly while maintaining its vibrant green color.

In a small bowl, whisk together honey, soy sauce, minced garlic, grated ginger, cornstarch, and water. Pour this mixture into the skillet with the broccoli and cook for about 1–2 minutes until the sauce begins to thicken and become glossy.

Return the shrimp to the skillet and toss everything together until the shrimp are evenly coated in the honey garlic sauce. Cook for another minute until heated through. Remove from heat and garnish with sesame seeds and red pepper flakes if desired.