Cook the rice. Rinse 2 cups of rice until the water runs clear. Cook according to package instructions. Fluff with a fork, then spread on a sheet pan to steam off a bit of heat so it doesn’t get sticky in containers.

Prep the shrimp. Pat the shrimp dry with paper towels. Toss with a pinch of salt and black pepper. Dry shrimp sear better and won’t steam.

Chop the veggies. Slice bell peppers and red onion into thin strips. Cut broccoli into small florets. Trim snap peas. Mince garlic and ginger. Slice green onions.

Make the sauce. In a small bowl, whisk together soy sauce, chili crisp or chili paste, honey, rice vinegar, sesame oil, black pepper, and a squeeze of lime. Taste and adjust: add more honey for sweetness, chili for heat, or lime for brightness.

Sauté the vegetables. Heat 1 tablespoon oil in a large skillet over medium-high. Add broccoli and snap peas. Cook 2–3 minutes until bright and just tender. Add bell peppers and red onion and cook another 2–3 minutes. Season with a pinch of salt. Transfer to a plate.

Sear the shrimp. In the same skillet, add another tablespoon of oil. Add shrimp in a single layer. Cook 1–2 minutes per side until just pink and slightly curled. Don’t overcook.

Add aromatics. Push shrimp to the edges. Add a drizzle of oil, then the garlic and ginger to the center. Cook 30 seconds until fragrant.

Glaze with sauce. Pour in the sauce and toss to coat. Let it bubble for 30–60 seconds to thicken slightly and cling to the shrimp. Squeeze in a bit more lime juice. Stir in half the green onions.

Combine or keep separate. You can fold the veggies back into the pan with the shrimp, or keep them separate for cleaner portioning. Either way works.

Assemble meal-prep bowls. Divide rice among 4–6 containers. Top with veggies and shrimp. Spoon extra sauce over the rice so it soaks up the flavor. Garnish with remaining green onions, cilantro, and sesame seeds.