Pat the shrimp dry with paper towels and season lightly with salt and pepper. Heat a non-stick skillet over medium-high heat until shimmering.
Add a tablespoon of oil to the hot skillet, swirling to coat the surface evenly.
Arrange the shrimp in a single layer in the skillet, making sure they aren’t crowded, and cook for about 2-3 minutes until the edges turn pink and slightly opaque.
Use a spatula to flip the shrimp gently and cook for another 2 minutes, until fully pink and opaque.
While the shrimp cook, whisk together honey, minced garlic, soy sauce, and lemon juice in a small bowl until well combined.
Pour the honey garlic mixture into the skillet with the shrimp, stirring constantly to coat evenly.
Allow the sauce to bubble and thicken, cooking for 2-3 minutes while stirring, until it turns a deep amber and becomes glossy and sticky.
Check that the shrimp are coated in a thick, shiny glaze and have a rich amber color. The sauce should cling to the shrimp without being runny.
Transfer the shrimp to a serving plate, spoon extra sauce over the top, and let rest for a minute to settle the flavors.
Garnish with chopped green onions if desired, and serve immediately while sticky, glossy, and hot.
