Prep the Shrimp: Pat the shrimp dry with a paper towel. Gently dust each shrimp with cornstarch, ensuring to remove any surplus before cooking. Set aside.

Fry the Shrimp: In a skillet, heat a thin layer of vegetable oil over medium-high heat. Once hot, add the shrimp in a single layer and cook for about 2 minutes per side until crispy and golden brown.

Make the Sauce: Discard the oil from the skillet, leaving just a thin coating. Add the olive oil and 1 tablespoon of butter, allowing it to melt over medium heat. Incorporate the minced garlic and sauté until it becomes aromatic, which should take roughly a minute. Stir in the chili powder, salt, black pepper, and red pepper flakes.

Glaze the Shrimp: Add honey and rice vinegar to the skillet, stirring to combine. Allow the sauce to gently bubble for 1 to 2 minutes, enabling it to reduce and achieve a slightly thicker consistency.

Combine: Return the shrimp to the skillet and toss them in the sauce until well-coated. Add the remaining 1 tablespoon of butter, stirring until melted and the sauce becomes glossy.

Serve: Transfer to a plate, garnish with chopped cilantro or green onions, and enjoy!