Peel and devein the shrimp. I prefer to leave the tails on, but feel free to remove the tails if preferred. Pat shrimp dry with paper towels.
Add the olive oil to a large skillet set over medium-high heat. Add the shrimp in a single layer (you may need to cook them in two batches) and cook for approximately 3 minutes, then flip and continue to cook the other side for an additional 3-4 minutes.
While the shrimp is cooking, mix together the lime juice, saké, soy sauce, rice wine vinegar, Sriracha, honey, and minced garlic.
Remove the cooked shrimp to a clean plate and set aside.
Return the skillet to medium-high heat. Deglaze and charred or stuck-on bits with a splash of saké (or soy sauce/rice wine vinegar). Add the sauce to the skillet and bring to simmer.
Allow the sauce to simmer for 3-4 minutes, or until slightly thickened.
Return the shrimp to the skillet, mix well to coat in sauce, and cook for 1-minute.
Remove from heat and garnish with sesame seeds, crushed red pepper, and green onions, if desired. Serve with a side of white rice, brown rice, grilled or roasted veggies, and lime wedges.