In a mixing bowl, whisk together the orange juice, orange zest, honey or maple syrup, soy sauce, minced garlic, mirin, and crushed red pepper flakes.

Pat the shrimp dry with paper towels and toss them in cornstarch until well coated.

In a large skillet, heat canola oil over medium-high heat until shimmering.

Fry the shrimp in small batches for 2-3 minutes on each side until golden brown, then transfer to a paper towel-lined plate.

Pour out excess oil, leaving about 1 tablespoon in the skillet, then add the orange sauce and shrimp. Cook for another 1-2 minutes.

Garnish with green onions and sesame seeds and serve immediately.