In a medium bowl, whisk together 2 minced garlic cloves, ¼ cup of orange juice, the zest of one orange, ½ cup of honey, 2 tablespoons of soy sauce, 1 tablespoon of mirin, and ¼ teaspoon of crushed red pepper flakes.

Pat dry 2 pounds of shrimp with paper towels. Toss the shrimp with 1 cup of cornstarch until they are evenly coated.

Heat ½ cup of canola oil in a large skillet over medium-high heat. Carefully fry the shrimp in batches for 2-3 minutes on each side until golden brown.

Drain the excess oil and return the skillet to medium heat. Pour in the sauce and heat through for 1-2 minutes. Add the shrimp and toss to coat.

Serve on a platter or plates, garnished with green onions and sesame seeds.