1-First Step: Prep the garlic, ginger, and shrimp Start by grating the garlic and fresh ginger. Use 1 to 2 garlic cloves and about a 1 inch knob of ginger. Then peel and devein the shrimp by making a shallow cut along the back and pulling out the vein. Rinse the shrimp, then pat it dry with paper towels. Dry shrimp cooks better and browns more evenly in the pan.

2-Second Step: Mix the marinade In a bowl, combine the honey, coconut amino liquid, grated garlic, and grated ginger. Stir well until the mixture looks smooth. This makes the sweet-savory sauce that coats the shrimp later.

3-Third Step: Marinate the shrimp Place the shrimp in a large bowl and spoon in about one-fourth of the marinade. Toss until the shrimp is lightly coated. Cover and refrigerate for 15 to 20 minutes. The remaining sauce stays in the bowl for later.

4-Fourth Step: Heat the pan and cook the shrimp Heat 2 teaspoons olive oil in a non-stick pan over medium-high heat. Once the oil shimmers, add the shrimp in a single layer. Cook for about 2 minutes per side, just until the shrimp turns pink and opaque.

5-Fifth Step: Thicken the sauce After the shrimp is cooked, set it aside on a plate. Pour the remaining sauce into the same pan. Let it bubble and cook for 3 to 4 minutes, stirring often, until it thickens slightly and looks glossy.

6-Final Step: Toss, garnish, and serve Return the cooked shrimp to the pan and stir until each piece is coated in the thickened sauce. Turn off the heat, then garnish with chopped green onions, sesame seeds, and chopped cilantro. Serve with lemon wedges on the side.