Cook the rice: Rinse 1 cup rice under cold water until it runs clear. Cook according to package directions. Fluff and keep warm.

Pat the shrimp dry: Use paper towels to remove surface moisture. This helps them sear instead of steam. Season lightly with salt and pepper.

Make the sauce base: In a small bowl, whisk together honey, soy sauce, rice vinegar or lime juice, sesame oil, red pepper flakes or sriracha (if using), and 1/4 cup water or broth.

Mix the slurry: In another small bowl, stir cornstarch with equal parts cold water until smooth. Set aside.

Sear the shrimp: Heat a large skillet over medium-high. Add 1–2 tablespoons oil. Arrange shrimp in a single layer and cook 1–2 minutes per side until just pink and curled. Transfer to a plate. Do not overcook.

Sauté aromatics: Lower heat to medium. Add a tiny splash of oil if the pan is dry. Add minced garlic and ginger. Cook 20–30 seconds until fragrant, stirring so they don’t brown.

Build the sauce: Pour in the honey-soy mixture. Bring to a gentle simmer.

Thicken: Stir the cornstarch slurry, then drizzle it into the simmering sauce while stirring. Cook 30–60 seconds until glossy and slightly thick.

Glaze the shrimp: Return shrimp and any juices to the pan. Toss to coat and warm through for 30–60 seconds. If too thick, splash in a tablespoon of water. Taste and adjust with a pinch of salt, extra honey, or vinegar as needed.

Serve: Spoon shrimp and sauce over warm rice. Garnish with green onions and sesame seeds. Serve immediately.