In a mixing bowl, mix together the Shrimp (1 pound), and All-Purpose Flour (1/4 cup).
Then in a separate bowl, mix together the Low-Sodium Chicken Broth (1 cup) Honey (1/4 cup), Fresh Ginger (1/4 teaspoon), Garlic (2 clove) and Soy Sauce (1/4 cup).
In frying pan greased with Corn Oil (1 tablespoon), cook the shrimps for 4 minutes. Set aside.
In the same frying pan, add the remaining Corn Oil (2 tablespoon). Then add in and cook the Broccoli Florets (6 cup), Onion (1), and Carrot (1) for about 5 minutes.
After 5 minutes add in the chicken broth mixture, and cook everything until the sauce has thickened.
Add the shrimp back to the pan, and cook for a few minutes. Serve and Enjoy!