In a small bowl, whisk together the honey, soy sauce, minced garlic, and grated ginger. In a separate tiny bowl, mix the cornstarch with water to create a slurry.

Pat the shrimp dry with paper towels. This helps them sear better.

Heat olive oil in a large skillet or wok over medium-high heat. Add the shrimp and cook for 1-2 minutes per side, until pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove shrimp from the skillet and set aside.

Pour the honey garlic sauce into the skillet. Bring to a simmer, then stir in the cornstarch slurry. Cook, stirring constantly, until the sauce thickens, about 1-2 minutes. Return the cooked shrimp to the skillet and toss to coat evenly with the sauce.

Serve immediately, garnished with chopped green onions and sesame seeds. Excellent over rice or with steamed vegetables.