Preheat the oven to 400°F.

Place the broccoli florets on one side of a large baking sheet and the carrots on the other. Drizzle with olive oil and season with the garlic powder, onion powder, kosher salt, and black pepper.

Toss until evenly coated and spread into a single layer.

Roast for 20–25 minutes, stirring once halfway through. The broccoli should be tender with lightly browned edges after about 20 minutes. If you prefer softer, more caramelized carrots, continue roasting closer to 25 minutes.

Immediately after removing the vegetables from the oven, drizzle with the hot honey and toss lightly to coat.

While the vegetables roast, combine the rinsed jasmine rice, water, and salt in a medium saucepan.

Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes.

Remove from the heat and replace the lid with a clean kitchen towel. Let the rice rest undisturbed for 10 minutes.

Fluff with a fork, then stir in the butter and a few grinds of black pepper.

Pat the shrimp dry with paper towels.

Season with Tony's Creole Seasoning, smoked paprika, black pepper, and red pepper flakes if using.

Heat a drizzle of oil in a large skillet over medium-high heat.

Cook the shrimp for about 2 minutes per side, or until opaque and lightly browned. Work in batches if needed.

In a small bowl, whisk together the mayonnaise, sriracha, honey, and lime juice until smooth.

Add water, 1 teaspoon at a time, until the sauce reaches a drizzle-friendly consistency.

Divide the rice among serving bowls.

Top with the roasted vegetables and shrimp.

Drizzle with the Creamy Spicy Lime Mayo and finish with sliced scallions and toasted sesame seeds.