In a medium bowl, combine light soy sauce and cornstarch for marinade. Add shrimp, toss to coat, and let rest for 5 minutes.

Heat a non-stick pan over medium heat and add vegetable oil. Once shimmering, add minced garlic and ginger, cooking for 30 seconds.

Add shrimp to the pan in a single layer. Cook undisturbed for 1-2 minutes, then flip and cook until pink and curled.

Pour honey and chili flakes into the pan, tossing shrimp to coat. Stir for 1-2 minutes until honey bubbles and a glaze forms.

Sprinkle with sliced green onions before serving, either alone or over rice or vegetables.