Make sure shrimp are fully thawed and well drained. Keep in the refrigerator while you prepare the marinade.

In a medium bowl, whisk together honey, soy sauce, minced garlic, and rice vinegar until well combined.

Remove half of the sauce mixture to a separate bowl and set aside (this will be used later for the final sauce).

Add the shrimp to the remaining marinade and toss to coat evenly. Cover and refrigerate for 15-20 minutes (but no longer than 30 minutes as the acid can start to cook the shrimp).

While the shrimp marinates, add the cornstarch to the reserved sauce and whisk until smooth.

Heat vegetable oil in a large skillet over medium-high heat.

Remove shrimp from the marinade using a slotted spoon (discard the used marinade) and add to the hot skillet in a single layer.

Cook shrimp for 1-2 minutes per side until pink and opaque. Be careful not to overcook!

Pour the reserved sauce mixture (with cornstarch) into the skillet and bring to a simmer.

Cook for 1-2 minutes until the sauce thickens and becomes glossy, coating the shrimp beautifully.

Serve immediately over steamed rice, garnished with sliced green onions and a sprinkle of sesame seeds if desired.