Make the sauce: In small bowl whisk together the honey, rice vinegar, soy sauce and corn starch until smooth. Set aside.
Cook the Shrimp: Heat pan on medium-high heat. Add oil, then garlic. Cook until garlic is fragrant and translucent, about 1 minute. Add shrimp and cook until pink and cooked through, usually about 3-5 minutes *see headnote.
Stir sauce one more time to make sure corn starch dissolves and then add the sauce to the pan. Cook until the sauce thickens, about 1-2 minutes. Season with additional salt and pepper if needed, to taste.
Garnish with green onions or cilantro. Squeeze fresh lemon juice over right before serving. Serve with rice, pasta, couscous or quinoa.