Preparation Steps

• Pat the shrimp dry with paper towels. In a medium bowl, toss the shrimp with 1/2 tsp salt, 1/4 tsp pepper and 1 tsp cornstarch until evenly coated; set aside while you make the sauce.
• Whisk together 3 tbsp soy sauce, 3 tbsp honey, minced garlic and grated ginger in a small bowl. In a separate cup, blend 1 tbsp cornstarch with 1/4 cup cold water to make a smooth slurry; keep both nearby.
• Heat a large nonstick or stainless-steel skillet over medium-high heat and add 1 tbsp neutral oil. When the oil shimmers, add the shrimp in a single layer (work in two batches if needed) and cook 1.5–2 minutes per side, until pink and just cooked through. Transfer shrimp to a plate and leave any browned bits in the pan.
• Reduce heat to medium and pour the prepared honey-garlic mixture into the same skillet, scraping up browned bits. Bring to a gentle simmer for about 30 seconds.
• Give the cornstarch slurry a quick stir, then stream it into the simmering sauce while stirring. Cook for 1–2 minutes until the sauce thickens to a glossy glaze.
• Return the cooked shrimp to the skillet and toss in the glaze for 30–60 seconds so each shrimp is evenly coated and heated through. Remove from heat and let rest in the pan off the heat for 2 minutes to allow the sauce to set slightly.
• Scatter sliced green onions over the glazed shrimp and serve immediately over steamed rice, noodles, or a bed of sautéed greens.