Preparation Steps

• Finely grate the zest from 1 orange, about 2 teaspoons. Juice both oranges into a bowl (you should have about 3/4 cup).
• In a small bowl, whisk together the honey, soy sauce, rice vinegar, and 1 tablespoon of water.
• In a separate small bowl, combine the cornstarch with 1 tablespoon of the orange-soy mixture to form a paste. Stir this paste back into the bowl with the rest of the orange-soy mixture. Add the orange zest.
• Pat the shrimp dry with paper towels and season both sides with salt and pepper.
• Heat 1 teaspoon of canola oil in a large skillet or wok over medium-high heat until shimmering. Add half of the shrimp, spread in a single layer, and cook until the underside is bright pink, about 1 to 1.5 minutes. Flip and cook for 1 minute more. Transfer the shrimp to a plate.
• Add the remaining 1 teaspoon of oil to the skillet. Repeat with the remaining shrimp. Transfer to the plate with the first batch.
• Add the minced garlic, minced ginger, sliced scallion whites, and red pepper flakes to the skillet. Cook until fragrant, about 30 seconds to 1 minute.
• Pour the prepared orange-soy sauce mixture into the skillet. Cook, stirring, until the sauce has thickened, about 1 to 2 minutes.
• Return the cooked shrimp to the skillet. Add the scallion greens and toss everything to coat evenly with the sauce.
• Divide the honey garlic shrimp among 4 bowls and serve hot, ideally with cooked rice.