Peel and devein the shrimp, then pat them dry with paper towels. Lightly season with a pinch of salt.
In a small bowl, whisk together honey, sliced garlic, soy sauce, and a squeeze of lemon juice until well combined. Set the sauce aside.
Heat a large non-stick skillet over medium-high heat until shimmering and slightly smoky. Add the neutral oil, swirling to coat the pan evenly.
Add the shrimp in a single layer. Sear for about 2 minutes until the edges turn pink and develop a slight caramel color, then flip and cook for another 1-2 minutes until fully opaque and firm.
Pour the honey garlic sauce into the pan with the shrimp. Stir quickly with a spatula to coat the shrimp evenly as the sauce bubbles and begins to thicken, about 1-2 minutes.
Continue cooking until the sauce is glossy, sticky, and coats the shrimp beautifully. The shrimp should be tender, pink, and slightly caramelized at the edges.
Remove the skillet from heat and let the shrimp rest for a minute. Transfer to a serving dish, drizzle with any remaining glaze, and serve immediately while hot.
