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Heat the oil in a large Dutch oven over medium heat until shimmering.
Add the onion and cook, stirring occasionally, until softened, 8 to 10 minutes.
Add the rice, 2 cloves of the garlic, ginger, salt, and red pepper flakes if using.
Cook, stirring occasionally, until the rice makes a crackling sound, about 3 minutes.
Add the broth and ½ cup of the water and bring to a boil.
Reduce the heat to medium-low, cover, and simmer until the rice is just tender, about 15 minutes.
Add the broccoli and shrimp and stir to combine.
Cover again and cook, stirring every 5 minutes, until the shrimp are cooked through, 10 to 12 minutes more.
Meanwhile, place the honey, tamari or soy sauce, and remaining 1 garlic clove in a small saucepan over medium heat and bring to a simmer.
Place the cornstarch and remaining 1 tablespoon water in a small bowl and stir until the cornstarch is dissolved.
Pour into the simmering sauce and stir until thickened, about 30 seconds.
Remove from the heat.
When the rice is ready, drizzle with the sauce before serving.