1-First Step: Prep everything before the pan heats up Start by peeling and deveining the shrimp if that is not already done. Pat the shrimp dry with paper towels, then place them in a bowl with the soy sauce and cornstarch. Toss until the shrimp are lightly coated. Next, mince the garlic and grate the ginger if you are using fresh ginger. Slice the green onions and set them aside for garnish. Since this recipe cooks so quickly, having everything ready makes the whole process smoother.

2-Second Step: Heat the oil and cook the aromatics Set a large skillet over medium-high heat and add the 2 tablespoons of vegetable oil. Once the oil is hot, add the minced garlic and ginger. Stir constantly for about 20 to 30 seconds, just until they smell fragrant. Be careful not to let the garlic brown too much. If it cooks too long, it can turn bitter. This short step builds the base flavor for the whole dish, so keep your eye on the pan.

3-Third Step: Cook the shrimp quickly Add the shrimp to the skillet in a single layer. Let them cook for about 1 to 2 minutes on the first side, then flip them and cook for another 1 to 2 minutes. The shrimp should turn pink and opaque when they are done. Try not to crowd the pan. If your skillet is small, cook the shrimp in two batches so they sear better instead of steaming. This helps you get that tasty, lightly caramelized finish.

4-Fourth Step: Make the honey garlic glaze Once the shrimp are almost cooked through, lower the heat to medium and pour in the 4 tablespoons of honey. Add the chili flakes if you want a little heat. Stir well so the honey mixes with the garlic, ginger, and shrimp juices. Let everything cook for about 30 to 60 seconds, just until the sauce thickens slightly and coats the shrimp. The sauce should look glossy and stick to the shrimp without being too runny. If it thickens too quickly, add a splash of water to loosen it.

5-Final Step: Finish and serve Turn off the heat and sprinkle the green onions over the top. Serve the shrimp right away while it is hot and shiny. It tastes great over rice, noodles, or a bed of vegetables.