SAUCE: Combine the soy sauce, hoisen sauce, honey, rice vinegar, garlic, ginger powder, sriracha and cornstarch in a small bowl. Set aside.
In a large skillet over medium high heat cook the shrimp and broccoli with the olive oil for 2 minutes or until the shrimp are pink and opaque. Stir in the reserved sauce and cook for 2-3 minutes or until thickened. Remove from heat and serve over hot cooked rice if desired.