Directions

1. Pat the shrimp dry and ensure they are fully deveined. Tails can be left on or removed, depending on preference.
2. In a bowl, whisk together the cornstarch (or potato starch) and coconut aminos (or soy sauce).
3. Add the shrimp and toss until evenly coated.
4. Heat olive oil in a skillet over low to medium heat. Cook the shrimp in batches for 1–2 minutes per side, until just cooked through. Remove and set aside.
5. Carefully wipe or scrape out any large browned bits from the pan.
6. Add a bit more olive oil to the pan, then add the garlic, ginger, and crushed red pepper flakes. Cook on low heat for about 1 minute, until fragrant.
7. Return the shrimp to the pan and gently toss to coat in the sauce.
8. Drizzle with honey and toss again to combine.
9. Remove from heat and garnish with chopped green onions. Serve as is, or with rice and vegetables. Enjoy!