In a medium bowl, whisk 1 tbsp vegetable oil with the soy sauce, rice vinegar, sriracha, honey, Chinese five spice and red pepper flakes.
Crush and add 3 cloves of garlic and 2 tsp of grated ginger, whisk to combine.
Add the shrimp to the sauce, then place in the refrigerator.
Add the remaining tablespoon of vegetable oil to a large skillet over medium high heat.
Add the broccoli, saute 4-5 minutes, then add the onion and saute for an additional 4-5 minutes.
Add the remaining 3 cloves of garlic, minced, and 2 tsp ginger, minced, saute for an additional 1-2 minutes.
Move the vegetables to one side of the pan, then add the shrimp and sauce to the other side of the pan and cook for 3-4 minutes, flipping the shrimp after about 2 minutes.
Serve over white or brown rice, quinoa or rice noodles.