Step 1

Finely grate the zest from 1 orange, about 2 teaspoons.

Step 2

Juice both oranges into a bowl (you should have about 3/4 cup).

Step 3

Whisk in the honey, soy sauce, and vinegar with 1 tablespoon of water.

Step 4

In a small bowl, combine the cornstarch with 1 tablespoon of the orange-soy mixture to form a paste, then stir that back into the bowl with the rest of the orange-soy mixture.

Step 5

Pat the shrimp dry with paper towels and season both sides with salt and pepper.

Step 6

In the largest skillet (or wok) you have, heat 1 teaspoon of the oil over medium high heat until shimmering-hot, almost smoking.

Step 7

Add half of the shrimp, spread it out in one layer, and cook until the underside is bright pink, 1 to 1½ minutes. Flip and cook 1 minute more, then transfer the shrimp to a plate.

Step 8

Repeat with another 1 teaspoon oil and shrimp. Set aside.

Step 9

Add the remaining teaspoon of oil to the skillet. Add the garlic, ginger, scallion whites, and red pepper flakes and cook until fragrant, 30 seconds to 1 minute. Add the orange-soy liquid and the orange zest and cook, stirring, until thickened, 1 to 2 minutes.

Step 10

Return the shrimp to the skillet, add the scallion greens, and toss to coat with the sauce.

Step 11

Divide the shrimp among 4 bowls and serve with rice.