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Add the shrimp to a large bowl and add 1 tablespoon chili crisp, soy sauce, sriracha, honey, and ginger. Mix well and marinate 15 minutes.
Heat the vegetable oil in a large pan to medium-high heat. Add the garlic and sauté for 30 seconds, until fragrant.
Add the shrimp and cook in a single layer 2-3 minutes per side, until the shrimp turn pink and cook through.
Remove from heat and add the remaining chili crisp and toss to coat.
Transfer to a serving dish and garnish. Great served over cooked rice or noodles, or on their own.