In a small bowl, whisk together soy sauce, sriracha, vinegar, sesame oil, honey and spices. Set aside

In a large pan, heat oil over medium-high heat. Add garlic, cooking until fragrant about 30 seconds to 1 minute. Add reserved soy mixture. Bring sauce to a boil and continue cooking until thickened, to your desired consistency. I found it took about 3-5 minutes. Stir continuously to avoid burning.

Add shrimp, cook with garlic and sauce about 2 minutes per side or until pink and cooked through.

Serve over a bowl of rice and garnish with green onions.