Pat the shrimp dry with paper towels. Whisk the honey, low-sodium soy sauce, minced garlic, lemon or lime juice, optional ginger, and optional red pepper flakes in a bowl.

Reserve about half of the sauce in a clean bowl for cooking. Toss the shrimp with the remaining sauce and refrigerate for 15–30 minutes if you want to marinate them; marinating is optional.

Heat the olive oil in a large skillet over medium-high to high heat. Remove the shrimp from the marinade, letting excess liquid drip off, and arrange them in a single layer.

Cook the shrimp for about 1–2 minutes per side, depending on their size, until they are beginning to turn opaque and pink. Cook in batches if the skillet is crowded.

Pour the reserved sauce into the skillet after the shrimp have been seared. Simmer for 1–2 minutes, turning the shrimp frequently so the sauce coats every side and thickens slightly.

Check that the shrimp are opaque throughout, curled into a loose C shape, and reach 145°F (63°C) internally for food safety. Avoid cooking until they form a tight O shape, which usually indicates overcooking.

Remove the skillet from the heat and garnish the shrimp with chopped green onions or parsley and optional toasted sesame seeds. Serve immediately with rice, noodles, or steamed vegetables.