If using frozen shrimp, thaw them under cold running water. Once thawed, pat them dry with paper towels to remove excess moisture. This ensures proper cooking and allows the marinade to adhere effectively.

In a medium-sized mixing bowl, combine minced garlic, minced ginger, soy sauce, and honey. Whisk until the mixture is smooth and well-blended. Reserve half of the marinade for cooking.

Add the shrimp to the bowl with the marinade and toss to coat evenly. Allow the shrimp to marinate for at least 10 minutes. For a deeper flavor, refrigerate and marinate for up to one hour.

Heat a large nonstick skillet over medium-high heat. Add the vegetable oil and swirl to coat the pan. Place the marinated shrimp in the skillet in a single layer. Pour the reserved marinade over the shrimp. Cook for 1-2 minutes per side until the shrimp turn pink and the flesh becomes opaque.

Allow the marinade in the skillet to simmer and reduce slightly. If the sauce hasn’t thickened after cooking the shrimp, remove the shrimp and let the sauce simmer alone until it reaches the desired consistency. Return the shrimp to the skillet and toss to coat thoroughly.

Transfer the shrimp to a serving dish. Garnish with minced green onion for added flavor and color, if desired. Serve immediately with steamed rice, noodles, or your favorite vegetables.