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Whisk the honey, soy sauce, garlic, ginger, and cornstarch in a medium bowl.
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Add cleaned shrimp and set to marinade while you prepare the rice as per its intrusions.
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Heat olive oil in a skillet over medium-high heat. Place shrimp and the baby sweet peas in the skillet.
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Cook until the shrimp has turned pink and the sauce starts to thicken. Do not overcook, once the shrimp is completely pink it will become chewy if cooked longer.
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Serve over the rice and top with the green onions.
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Enjoy!