Put the broccoli and water in a microwave-safe bowl. Cover and microwave on high until tender, about 4 minutes. Drain well and set aside (be careful of the steam when uncovering the bowl).
Meanwhile, heat 1 teaspoon of the oil in a large, nonstick skillet over medium heat. Add the breadcrumbs and cook until lightly toasted, stirring often, about 2-3 minutes. Scrape the toasted breadcrumbs into a bowl. Stir in the lemon zest and 1/8 teaspoon of the salt.
Heat 1 more teaspoon of the oil in same skillet over medium-high heat. Add the shrimp and sauté until pink, about 2 minutes. Add the garlic and sauté until very light golden, about 1 minute.
Stir in the broth, red pepper flakes, and remaining salt. Cook just until the shrimp is cooked through, stirring to loosen bits from the bottom of the pan, about 1 minute.
Remove from heat and add the cooked broccoli. Toss to mix and coat. Add the lemon juice and remaining oil and toss again. Serve topped with the toasted breadcrumbs.