In a medium bowl, whisk together the honey, soy sauce, and minced garlic until well combined. Add the raw shrimp and toss to coat completely.

Heat the olive oil in a large skillet over medium-high heat until shimmering.

Using tongs, transfer the shrimp to the skillet, leaving the excess liquid in the bowl for now. Cook the shrimp for 1 minute per side until just beginning to turn pink.

Pour the remaining honey garlic sauce from the bowl directly into the skillet. Let the liquid bubble and reduce rapidly for 1 to 2 minutes.

Toss the shrimp continuously in the bubbling sauce until the shrimp are completely opaque and cooked through, and the sauce has thickened into a sticky glaze.

Remove from the heat immediately. Garnish with the sliced green onions and serve hot, ideally over a bed of rice.