Melt the butter in the large skillet over medium heat. Add the walnut halves, 2 tablespoons of the honey, and a pinch of salt. Cook, stirring constantly, until the honey thickens and coats the walnuts, about 3–4 minutes. They’ll look glossy — that’s right. Scrape onto a sheet of parchment or a plate to cool; they’ll crisp as they sit. Wipe the skillet clean.

Pat the shrimp very dry with paper towels — this is what gives them color instead of steam. Heat 1 tablespoon olive oil in the same skillet over medium-high heat. Add the shrimp in a single layer; don’t crowd them. Season with salt and pepper and sear 2–3 minutes per side, until pink, opaque, and lightly golden at the edges.

While the shrimp cook, whisk the Greek yogurt, mayonnaise, remaining 1 tablespoon honey, lemon juice, and garlic powder in the medium bowl until smooth. Taste — it should be sweet with a little tang. Add another drizzle of honey if you like it sweeter.

Cook the instant rice per package directions. Meanwhile, add the broccoli florets to a saucepan with 1/2 cup water, cover, and steam over medium-high heat 3–4 minutes, until bright green and crisp-tender. Drain.

Transfer the shrimp straight from the skillet to the bowl of sauce — residual heat warms the sauce gently. Toss until every shrimp is glossily coated.

Spoon the rice into bowls, arrange the broccoli alongside, and pile on the saucy shrimp. Top with the candied walnuts, sliced green onions, and sesame seeds if using. Serve immediately — the sauce is best warm.