In a small bowl, whisk together the cornstarch, low-sodium soy sauce, honey, rice vinegar, sesame oil, and red pepper flakes (if using). Set this sauce aside; it will thicken and coat the shrimp beautifully as it cooks.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the minced garlic and grated ginger. Sauté for about 30 seconds, until fragrant, but be careful not to burn the garlic.
Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes on one side until they turn pink, then flip and cook for another 2-3 minutes on the other side. The shrimp cook quickly, so keep an eye on them!
Once the shrimp are cooked through, pour the prepared sauce over the shrimp. Stir well to combine and allow the sauce to bubble and thicken, about 1-2 minutes.
Remove the skillet from heat. Stir in the white parts of the green onions. Serve the Asian Garlic Shrimp immediately, garnished with the remaining green onion tops and sesame seeds if desired.
