In a mixing bowl, combine soy sauce and cornstarch, stirring until smooth. Add the shrimp and toss to coat. Marinate for about 5 minutes.

Heat 2 tablespoons of vegetable oil in a non-stick pan over medium-high heat. Add minced garlic and grated ginger, sauté until fragrant.

Add the marinated shrimp to the pan and cook for 1-2 minutes on each side until they turn pink and opaque.

Reduce the heat and pour in the honey, stirring well. If desired, add chili flakes and cook for another minute until the glaze thickens.

Transfer to a serving platter and garnish with sliced green onions. Serve over rice or as an appetizer.