If using frozen shrimp, thaw them thoroughly and pat completely dry with paper towels to prevent steaming. In a small bowl, whisk together the soy sauce, honey, and rice vinegar. Set aside. In a measuring cup, stir the cornstarch with 2 tablespoons cold water to make a slurry.

Heat olive oil in a large skillet over medium-high heat until shimmering. Add the shrimp in a single layer without overcrowding. Sauté for 1-2 minutes per side until pink and opaque. Remove shrimp to a plate.

Reduce heat to medium. Add minced garlic and grated ginger to the skillet, stirring constantly for 30 seconds until fragrant but not burned.

Pour the premixed sauce into the skillet and bring to a rapid simmer.

Slowly whisk the cornstarch slurry into the simmering sauce. Stir continuously for 30-60 seconds until thickened into a glossy glaze.

Return the shrimp to the skillet. Toss in the glaze for 1 minute to coat and warm through. Garnish with sliced green onions and sesame seeds.

Serve immediately over rice or with your favorite sides.