Pat thawed shrimp very dry with paper towels. Cut broccoli into uniform florets. This ensures even cooking and good searing.

In a medium bowl, whisk together soy sauce (or tamari), honey (or maple syrup), rice vinegar, sesame oil, minced garlic, and grated ginger. In a separate tiny bowl, whisk cornstarch with the cold water or chicken broth until smooth to create a slurry. Set both aside.

Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add broccoli florets and a pinch of salt and pepper. Stir-fry for 5-7 minutes, tossing occasionally, until tender-crisp and slightly charred. Remove broccoli from the skillet and set aside.

Add the remaining 1 tablespoon of olive oil to the same skillet. Increase heat to high. Add the dried shrimp in a single layer. Season with a pinch of salt and pepper. Cook for 1-2 minutes per side until pink and opaque. Avoid overcooking. If your skillet is not large enough, cook the shrimp in two batches to prevent overcrowding, which can lead to steaming instead of searing. Remove shrimp from the skillet and set aside with the broccoli.

Reduce heat to medium. Pour the whisked soy sauce mixture (from step 2) into the skillet. Bring to a gentle simmer. Re-whisk the cornstarch slurry (ensure no lumps have formed) and slowly pour it into the simmering sauce, whisking constantly. Cook for 1-2 minutes, or until the sauce thickens to your desired consistency.

Return the cooked shrimp and broccoli to the skillet, tossing gently to coat everything evenly with the thickened sauce. Heat through for about 1 minute until warm.

Sprinkle with sesame seeds and red pepper flakes if desired. Serve immediately, perhaps over brown rice or quinoa for a complete meal.