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

Juice both oranges into a bowl (you should have about ¾ cup).

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

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.

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

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

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.

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

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.

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

Divide the shrimp among 4 bowls and serve with rice.