If you are using wooden skewers, place them in a shallow dish of cold water and let them soak for at least 15 minutes before you do anything else. This keeps the wood from scorching in the air fryer.

Pat the shrimp dry with paper towels. Dry shrimp hold the glaze better and pick up more color during cooking. Season them lightly with the kosher salt and set aside.

In a small bowl, whisk together the honey, soy sauce, rice vinegar, minced garlic, sesame oil, and red pepper flakes if using. The glaze should smell strongly of garlic and look smooth and slightly syrupy.

Thread 4 to 5 shrimp onto each skewer, curling each shrimp in a C-shape so the skewer passes through both the tail end and the thick part near the head. This keeps them from spinning when you flip the skewers. Brush the glaze generously over all sides of the shrimp, reserving about 2 tablespoons for basting after cooking.

Preheat your air fryer to 400 degrees F for 3 minutes. Lay the skewers in the basket in a single layer, making sure the shrimp are not stacked on top of each other. Cook for 3 minutes, then open the basket and brush on another light coat of the reserved glaze. Cook for another 2 to 3 minutes. The shrimp are done when they are opaque all the way through, pink on the outside, and the glaze looks sticky and slightly caramelized at the edges.

Slide the shrimp off the skewers onto a plate or serve them directly on the skewers over a bed of jasmine rice. Scatter green onions and sesame seeds over the top and serve immediately.