Rinse the jasmine rice under cold water until the water runs clear.
Add rice and 3 cups water to a pot and bring to a boil. Reduce heat to simmer, cover, and cook for 12 minutes or until the rice is fluffy and tender.
While rice cooks, prepare the sauce by combining soy sauce, hoisin sauce, rice vinegar, honey, and sesame oil in a small bowl. Stir well.
In a pan, heat olive oil over medium-high heat. Add minced garlic and grated ginger, sauté for 1 minute until fragrant.
Add shrimp to the pan and season with a pinch of salt and pepper. Cook for 3-4 minutes per side until fully cooked and pink. Remove shrimp from the pan and set aside.
In the same pan, add sliced bell peppers and broccoli florets. Sauté for 5 minutes, until vegetables are tender-crisp.
Add green onions and cooked shrimp to the vegetables.
Pour in the sauce and stir, cooking for another 2-3 minutes to coat everything evenly.
Serve the shrimp and vegetable mixture over the cooked jasmine rice. Garnish with chopped green onions and, if desired, chopped peanuts or sesame seeds.