Heat 2 teaspoons of vegetable oil in a large skillet over medium-high heat. Add the broccoli florets and stir-fry for 4-6 minutes, or until tender, stirring occasionally to ensure even cooking.

Season the cooked broccoli with salt and pepper, then remove it from the skillet and cover to keep warm. Wipe the pan with a paper towel to remove any residue.

Add the remaining oil to the skillet. Arrange the shrimp in a single layer and season with salt and pepper. Cook for 1-2 minutes on each side until the shrimp are pink and opaque.

Add the minced garlic to the shrimp and cook for an additional 30 seconds, allowing it to release its aromatic fragrance.

Return the cooked broccoli to the pan and mix with the shrimp.

In a separate medium bowl, whisk together the orange juice, honey, and soy sauce until well combined.

In a small bowl, dissolve the cornstarch in cold water, ensuring no lumps remain.

Pour the soy sauce mixture over the shrimp and broccoli. Cook for 30 seconds, then add the cornstarch slurry. Bring the mixture to a boil and cook for an additional minute, or until the sauce begins to thicken.

Sprinkle sesame seeds and sliced green onions over the dish before serving.