Rinse the shrimp under cold water and pat them dry with paper towels. This helps achieve a crispy texture.

In a bowl, season the shrimp with salt and pepper. Set aside to marinate for about 10 minutes.

In a large skillet or frying pan, heat the olive oil over medium-high heat until shimmering.

Add the shrimp to the pan in a single layer, ensuring not to overcrowd the pan. Cook for about 2-3 minutes on one side until they turn pink and slightly crispy. Flip the shrimp and cook for another 2-3 minutes on the other side until fully cooked.

Reduce the heat to medium, then add the minced garlic to the pan. Stir quickly to avoid burning the garlic. Drizzle the chili oil over the shrimp and toss to combine.

Remove the pan from heat and squeeze fresh lime juice over the shrimp. Add the white parts of the green onions and toss everything together to combine.

Transfer the shrimp to a serving platter. Garnish with the green parts of the green onions and serve with lime wedges on the side.