In a medium bowl, combine light soy sauce and cornstarch until smooth. Toss the shrimp into the mixture and set aside for 5 minutes.

Heat a frying pan over medium heat and add vegetable oil. Once the oil shimmers, add minced garlic and grated ginger. Sauté for 30 seconds until fragrant.

Add the shrimp to the pan in a single layer. Cook for 1-2 minutes on each side, flipping when pink and opaque. Total cook time is about 4-5 minutes.

Drizzle honey over shrimp and sprinkle chili flakes if desired. Toss to coat evenly in the sauce and remove from heat after 1 minute.

Plate the shrimp and garnish with sliced green onions. Serve immediately over rice or as an appetizer.