Juicy honey-garlic shrimp glazed in a sweet-savory sauce, served over fluffy rice with crisp-tender roasted broccoli. A quick, customizable, weeknight-friendly bowl with simple, halal-friendly pantry ingredients.
Preheat oven to 425°F (220°C). Line a sheet pan. Toss broccoli with 1 Tbsp olive oil, a pinch of salt, and black pepper. Spread out in a single layer.
Roast broccoli for 15–18 minutes until edges are lightly charred and florets are crisp-tender. Set aside.
In a bowl, whisk honey, soy sauce (or tamari), rice vinegar (or lime juice), sesame oil, minced garlic, and ginger (if using). Taste and adjust sweetness or acidity to preference.
Pat shrimp very dry with paper towels. Season with remaining salt and black pepper.
Heat remaining 1 Tbsp olive oil in a large skillet over medium-high heat until shimmering. Add shrimp in a single layer and cook about 2 minutes per side until pink and just opaque.
Pour the honey-garlic sauce into the skillet. Simmer 1–2 minutes, stirring, until the sauce thickens slightly and coats the shrimp. Add a tablespoon of water if it reduces too quickly.
Divide cooked rice among four bowls. Top with roasted broccoli and saucy shrimp.
Garnish with sesame seeds, sliced green onions, and lime wedges. Add red pepper flakes to taste and serve immediately.