In a In a small bowl whisk the soy sauce, honey, ginger, garlic, red pepper and mix until combined.
Place the peeled and deveined shrimp into a bowl or gallon sized Ziploc bag and add about 1/3 of the sauce, just so all the shrimp is coated. Toss and marinate for 15 minutes. Set aside the remaining sauce.
Heat a cast iron skillet or wok on high heat, so it is very hot. Add the oil until shimmering, add the broccoli, carrots and salt and cook 2-3 minutes, stirring just until the green color pops, and the broccoli and carrots still have some crunch. You don’t want mushy broccoli. Remove from pan and set aside.
Remove shrimp from the marinade. Add the oil and butter to the skillet and add shrimp. Cook until the shrimp turns pink about 2 minutes each side.
Add in the reserved sauce and bring to a simmer. Add the broccoli and carrots and coat them with the sauce.
Whisk the cornstarch and cold water together so there are no lumps. Add the cornstarch mixture, and cook until the sauce is thickened.
Serve with rice.
Garnish with sesame seeds and scallions