In a medium bowl, combine soy sauce and cornstarch, mixing until smooth. Add the peeled and deveined shrimp, tossing gently to ensure each piece is well-coated. Allow the shrimp to marinate for 10 minutes.

Place a non-stick frying pan over medium heat and pour in the vegetable oil. Once the oil shimmers (about 1-2 minutes), add the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant.

Add the marinated shrimp to the pan in a single layer, cooking for 1-2 minutes on each side until they turn pink and opaque. Stir occasionally to ensure even cooking.

Once the shrimp are cooked, lower the heat and pour in the honey. If desired, sprinkle in some chili flakes. Toss the shrimp to coat them in the honey glaze and cook for an additional minute.

Remove the pan from heat and transfer the shrimp to a serving plate. Garnish with chopped green onions. Serve over rice or as an appetizer.