In a medium bowl, whisk together the honey, soy sauce, garlic, and ginger. Set aside half of this mixture for cooking later.

Place the shrimp in a large resealable container or zip-top bag. Pour in the remaining half of the sauce, stir or shake to coat, and refrigerate for 15 minutes or up to 12 hours.

Heat the olive oil in a skillet over medium-high heat. Add the marinated shrimp, discarding any leftover marinade from the container. Cook for about 45 seconds, then flip each shrimp.

Pour the reserved uncooked sauce into the skillet and cook for another 1–2 minutes, or until the shrimp are fully cooked and the sauce thickens slightly.

Serve warm with the skillet sauce spooned over the top. Add green onion if desired. This pairs well with rice and steamed vegetables.