Add the rinsed jasmine rice and 3 cups of water to a medium saucepan. Bring to a gentle boil over medium-high heat, then reduce the heat to low, cover with a lid, and simmer for 12 to 15 minutes, or until the rice is tender and the water is absorbed.

Remove the saucepan from the heat and let the rice stand, covered, for 5 minutes. Fluff the rice gently with a fork and set aside with the lid slightly ajar to keep warm.

While the rice cooks, prepare the honey garlic sauce. In a small bowl, whisk together the honey, low-sodium soy sauce, 3 tablespoons of water, minced garlic, rice vinegar, toasted sesame oil, and cornstarch until smooth with no lumps. Set the bowl aside.

Place the peeled and deveined shrimp in a mixing bowl. Drizzle with 1 tablespoon of olive oil, then sprinkle with the salt and black pepper. Toss gently until the shrimp are evenly coated.

Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. When the oil is hot, add the seasoned shrimp in a single layer.

Cook the shrimp for 2 to 3 minutes on the first side, until they start to turn pink and opaque around the edges, then flip and cook for another 1 to 2 minutes, just until cooked through. Transfer the cooked shrimp to a plate and set aside.

Reduce the heat under the skillet to medium. Add the broccoli florets and carrot matchsticks to the same skillet. Cook, stirring often, for 3 to 4 minutes, until the vegetables are crisp-tender.

Give the honey garlic sauce a quick stir, then pour it into the skillet with the vegetables. Cook, stirring constantly, for 1 to 2 minutes, until the sauce thickens and starts to gently bubble.

Return the cooked shrimp and any juices on the plate to the skillet. Toss everything together for about 1 minute, until the shrimp and vegetables are evenly coated in the honey garlic sauce and warmed through. Remove the skillet from the heat.

To assemble the honey garlic shrimp bowls, divide the warm jasmine rice evenly among four bowls.

Spoon the honey garlic shrimp and vegetables over the rice in each bowl, making sure to share the sauce evenly.

Top each bowl with sliced green onions and a sprinkle of toasted sesame seeds. Serve the honey garlic shrimp bowls immediately while hot.