Pat the shrimp dry with paper towels. In a bowl, toss the shrimp with cornstarch, salt, and black pepper. This helps create a light coating that gives the shrimp a nice texture and helps the sauce cling better.

In a small bowl, whisk together the honey, soy sauce, garlic, ginger, rice vinegar, sesame oil, and red pepper flakes if using. In a separate tiny bowl, stir together the cornstarch and water to make the slurry. Set both aside.

Heat the olive oil and butter in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for about 1–2 minutes per side, just until pink and lightly golden. Avoid overcooking. Transfer the shrimp to a plate.

Reduce the heat to medium. Pour the honey garlic sauce into the same skillet and cook for 1–2 minutes until fragrant and slightly bubbling. Stir in the cornstarch slurry and continue cooking until the sauce thickens, about 1 minute.

Return the shrimp to the skillet and toss until evenly coated in the glossy honey garlic sauce. Cook for another 30 seconds to 1 minute, just until warmed through.

Serve immediately over rice, noodles, cauliflower rice, or stir-fried vegetables. Garnish with green onions, sesame seeds, and a squeeze of lime if desired.