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

Juice both oranges into a bowl (about 3/4 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 oil over medium high heat until shimmering hot.

Add half of the shrimp, spread it out in one layer, and cook until bright pink, 1 to 1.5 minutes. Flip and cook 1 minute more, then transfer to a plate.

Repeat with another teaspoon of oil and remaining shrimp. Set aside.

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

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

Divide the shrimp among 4 bowls and serve with rice.