Whisk together all of the sauce ingredients in a small bowl and set aside.
Add the peeled and deveined shrimp to a medium bowl or plastic bag and pour about half of the sauce over top. Give the shrimp a toss and refrigerate for at least 15 minutes.
Heat a large pan or wok over medium high heat, then add 1 Tablespoon of vegetable oil. Add the shrimp and discard the used marinade. Cook for 1-2 minutes, turning occasionally. The shrimp should be pink, but still slightly underdone. Remove the shrimp and transfer to a plate.
Wipe the pan with a paper towel, then add the remaining oil and set to high heat. Add the vegetables and cook for 4 to 5 minutes until just softened.
Add the shrimp back to the pan along with the remaining honey garlic sauce and cook for 2-3 minutes until the shrimp are fully cooked and the sauce is slightly reduced.
For a thicker sauce mix 2 Tablespoons of cold water and 2 teaspoons of cornstarch and add to the sauce about 30 seconds after you add it to the pan.