Prepare the sauce: In a small bowl, whisk together the honey, soy sauce, minced garlic, rice vinegar, ginger, and red pepper flakes if you are using them. Set aside.
Cook the vegetables: Heat 1 teaspoon of olive oil in a large skillet over medium-high heat. Add the broccoli and carrots. Cook for 4 to 5 minutes until tender-crisp. Remove vegetables from the skillet and set aside.
Cook the shrimp: Add the remaining olive oil to the same skillet. Add the shrimp in a single layer. Cook for 1 to 2 minutes per side until pink and opaque.
Glaze the shrimp: Pour the prepared honey garlic sauce over the cooked shrimp. Bring the sauce to a simmer and cook for 1 to 2 minutes, stirring constantly, until the sauce thickens and coats the shrimp evenly.
Assemble the bowls: Divide the cooked rice or quinoa among serving bowls. Top with the glazed shrimp and the cooked vegetables.
Garnish: Sprinkle the bowls with sliced green onions and sesame seeds before serving.
Notes
For meal prep, store the shrimp, vegetables, and rice separately. Combine and reheat just before eating.
If you prefer more spice, increase the amount of red pepper flakes or add a dash of sriracha to the sauce.
You can substitute the rice with cauliflower rice for a lower carbohydrate option.