Directions

1. Whisk together honey, mirin, soy sauce, garlic, ginger, and crushed red pepper in a small bowl. Place shrimp in a large bowl, and add 1/4 cup of the honey mixture; toss to coat. (Set aside remaining honey mixture at room temperature until ready to use.) Cover and let shrimp marinate in refrigerator at least 30 minutes or up to 1 hour.
2. Remove shrimp from marinade, letting excess drip back into bowl; discard marinade in bowl. Whisk water and cornstarch into remaining honey mixture in small bowl; set aside. Heat 1 tablespoon of the oil a large nonstick skillet over medium-high. Add half of the shrimp in an even layer; cook just until marinade around edges of shrimp starts to caramelize, 2 to 3 minutes, flipping shrimp halfway through cook time. Transfer shrimp to a plate; wipe skillet clean. Repeat process with remaining oil and shrimp (second batch will caramelize in 2 minutes).
3. Wipe skillet clean. Return cooked shrimp to skillet, and add cornstarch-honey mixture. Cook over medium, stirring constantly, until shrimp are cooked through and sauce is thick enough to coat a spoon but still pourable, 1 to 2 minutes. Remove from heat; stir in lemon juice and 1/4 cup of the scallions. Season with salt to taste. Spoon shrimp mixture over cooked rice; sprinkle with remaining 1/4 cup scallions, and serve with lemon wedges.

Recipe from Food and Wine