1-First Step: Get the oven and pan ready. Preheat your oven to 400 degrees F. Line a large baking sheet with foil or a baking mat, then spray it with nonstick spray. This simple step helps the broccoli roast well and makes cleanup much easier. A hot oven is important because it helps the vegetables cook fast and gives the shrimp a tender finish without drying them out.

2-Second Step: Mix the honey garlic sauce. In a bowl, whisk together 1/4 cup honey, 1/3 cup coconut aminos or low sodium soy sauce, 1 tablespoon olive oil, 4 cloves minced garlic, 1 teaspoon peeled and grated fresh ginger, and 2 teaspoons fresh lemon juice. This mixture does double duty, so it is important to stir it well until everything is smooth and blended. The lemon juice adds brightness, while the ginger and garlic give the sauce its classic takeout style flavor.

3-Third Step: Split the sauce and marinate the shrimp. Divide the sauce in half. Set one half aside for the finished sauce, and use the other half to marinate the shrimp. Add 1 pound large uncooked shrimp, peeled and deveined to the bowl and let it sit for 15 minutes. If you have more time, you can marinate it for up to 12 hours in the refrigerator. This gives the shrimp a deeper flavor, but even a short marinate works well for a quick dinner. If you are using frozen shrimp, make sure it is fully thawed and patted dry first.

4-Fourth Step: Season and roast the broccoli. Toss 12 ounces broccoli florets with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Spread the broccoli on the prepared baking sheet in an even layer. Roast it for 10 minutes. This head start helps the broccoli become tender while still keeping a little bite. If you want more vegetables, you can add extra broccoli without changing the rest of the recipe much.

5-Fifth Step: Add the shrimp and bake. After the broccoli has roasted for 10 minutes, add the marinated shrimp to the pan. Spread everything out so the shrimp are in a single layer as much as possible. Bake for another 10 to 12 minutes, or until the shrimp turn opaque and the broccoli is tender. If you are using cooked shrimp, shorten the baking time to 6 to 8 minutes so it does not overcook. Shrimp cooks quickly, so keep an eye on it near the end.

6-Sixth Step: Make the sauce on the stove. While the shrimp bakes, pour the reserved sauce into a small saucepan and warm it over medium heat. In a small cup, mix 1 teaspoon tapioca flour or cornstarch with a small amount of water to make a slurry. Stir the slurry into the warm sauce and cook for a minute or two until it thickens. The sauce thickens fast, so stay close and stir often. If it gets too thick, add a splash of water to loosen it.

7-Seventh Step: Serve and garnish. Spoon the shrimp and broccoli over white rice, brown rice, quinoa, or lettuce cups. Drizzle the thickened sauce over the top, then finish with chopped green onion and sesame seeds. The garnish adds color, crunch, and a nice restaurant-style touch. Serve right away while the shrimp is hot and the sauce is glossy.