Add honey, pepper flakes, grated ginger, rice vinegar and soy sauce to a small liquid measuring cup or bowl. Whisk until well combined. Set aside.
Pat the shrimp dry with a paper towel. Set aside.
Heat the olive oil in a cast iron or non-stick pan until shimmering.
Add the shrimp and cook until pink on the outside and opaque in the center. (Between 1 and 4 minutes per side, depending on size).
Transfer the cooked shrimp to a bowl and set aside.
Pour the sauce ingredients into the pan you cooked the shrimp in (no need to clean the pan in between). Cook the sauce until starting to thicken (about 2 minutes).
Pour the sauce over the shrimp and serve immediately.***
Notes:
*I don't recommend substituting powdered ginger in this recipe. The fragrance of freshly grated ginger root is what makes this sauce special.**You can use any size shrimp.***If the sauce cools too much it will become a little sticky. If that happens, simply reheat it to loosen it up again.