Preheat oven to 400 degrees F. Line a large baking sheet with foil or a silpat mat and spray with non stick spray. Set aside.
Whisk the honey, coconut aminos, garlic, and ginger together in a medium bowl. Place half of it in a separate bowl to make the sauce. With the remaining marinate in the bowl, add the shrimp and toss to coat. Marinate the shrimp in the refrigerator for 15 minutes or for up to 8-12 hours. Cover and refrigerate the rest of the marinade for step later.
While it’s marinating, start roasting the broccoli. Add the broccoli to the prepared baking pan and drizzle with olive oil and sprinkle with salt and pepper. Bake for 10 minutes.
Remove pan form the oven and push the broccoli to one side of the pan (keeping it in a single layer). Add the marinated shrimp then bake for 10-12 more minutes until the shrimp are opaque and broccoli is tender.
While the shrimp are baking, make the sauce. Add the reserved sauce to a small sauce pan. Whisk together the tapioca flour with 1 tablespoon of water then add it to the saucepan. Heat on medium-high, stir constantly until the sauce begins to thicken. Set aside.
To save time, make instant brown or white rice while the shrimp and broccoli are baking as well
Once baked serve over rice with extra sauce and sesame seeds and green onions if desired.