Prep Shrimp: Start by peeling and deveining the shrimp, removing the tails for a cleaner bite.

Marinate Shrimp: In a bowl, mix together honey, sriracha, rice vinegar, kosher salt, and black pepper. Reserve 1/4 cup of this marinade for later use. Let the shrimp soak in this mixture for about 30 minutes.

Cook Shrimp: Heat a cast iron skillet over medium-high heat and add olive oil. Cook the shrimp in batches for about 2-3 minutes per side until they turn pink and opaque.

Cook Veggies and Rice: Toss broccoli florets (or chosen veggies) in olive oil, salt, and pepper, and roast until slightly crispy. Prepare the rice according to package instructions.

Serve: Plate a generous portion of rice, top with shrimp and roasted veggies, and drizzle with reserved marinade.