In a mixing bowl, whisk together 2 tablespoons of olive oil, 2 minced garlic cloves, 1 tablespoon of freshly minced ginger, 2 tablespoons of soy sauce, 1 tablespoon of honey, and 1 tablespoon of sriracha until smooth. Add the peeled and deveined large shrimp, tossing to coat thoroughly. Cover and refrigerate for 10–15 minutes.

In a shallow bowl, combine ½ cup of all-purpose flour, ¼ cup of cornstarch, ½ teaspoon of salt, and ½ teaspoon of black pepper. Mix well until evenly distributed.

After the marinating time, remove the shrimp from the fridge. Allow excess marinade to drip off, then dredge each shrimp in the prepared flour mixture, shaking off any extra.

Heat about ½ inch of vegetable oil in a large skillet over medium-high heat until shimmering, ideally around 350°F (175°C). Carefully add the shrimp in a single layer, and fry for 2–3 minutes on each side until golden brown and crispy.

Transfer cooked shrimp to a plate lined with paper towels to drain excess oil. Garnish with freshly sliced green onions and a sprinkle of sesame seeds. Serve hot.