Step 1: In a small bowl, whisk together honey, soy sauce, apple cider vinegar, minced garlic, and red pepper flakes (if using). In a separate small bowl, whisk together cornstarch and water until smooth to create a slurry. Set both aside.
Step 2: Heat olive oil in a large skillet or wok over medium-high heat. Add the sliced smoked sausage and cook for 5-7 minutes, turning occasionally, until browned and slightly crispy. Remove the sausage from the skillet and set aside on a plate.
Step 3: Add the broccoli florets to the same skillet. Cook for 5-7 minutes, stirring occasionally, until tender-crisp and bright green. If desired, add a tablespoon or two of water and cover for 2-3 minutes to steam the broccoli.
Step 4: Push the broccoli to one side of the skillet. Add the patted-dry shrimp to the empty side and cook for 2-3 minutes per side, until pink and opaque. Do not overcook.
Step 5: Return the cooked sausage to the skillet with the shrimp and broccoli. Pour the prepared honey garlic sauce over all the ingredients. Bring to a simmer.
Step 6: Stir in the cornstarch slurry. Cook for 1-2 minutes, stirring constantly, until the sauce thickens and coats all the ingredients.
Step 7: Remove from heat and serve immediately over rice, quinoa, or noodles.