The size of the shrimp will affect cooking time, so no exact time was mentioned in step 2. Simply cook the shrimp until it goes from translucent to pink and opaque and firms up.
Make the sauce: In small bowl whisk together the honey, rice vinegar, soy sauce and corn starch until smooth. Set aside.
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.
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.