Rinse jasmine rice under cold water until the water runs clear. Combine rinsed rice with water in a saucepan, bring to a boil, reduce heat, cover, and simmer for 15 minutes. Let it sit off heat for 5 minutes.

Prep the bok choy by halving or quartering them. Set aside.

In a bowl, combine shrimp with honey, minced garlic, black pepper, soy sauce, sesame oil, and olive oil. Let the shrimp marinate for at least 10 minutes.

Preheat oven to 425°F (220°C).

Line a large sheet pan with parchment paper. Spread bok choy cut-side down on one side and arrange marinated shrimp in a single layer on the other side.

Roast in the oven for about 8-10 minutes until shrimp is pink and opaque, and bok choy has charred edges. Flip bok choy halfway through roasting.

Remove from oven, let cool slightly, and serve on a platter or directly from the pan. Garnish with green onions and sesame seeds. Spoon pan juices over rice.