Prepare the Sauce: In a medium bowl, whisk together minced garlic, freshly squeezed orange juice, orange zest, honey, soy sauce, mirin, and crushed red pepper flakes until well blended. Let this mixture sit for about 10 minutes to meld flavors.

Prepare the Shrimp: Pat the shrimp dry with paper towels. Toss in cornstarch until evenly coated, shaking off excess.

Fry the Shrimp: Heat about 1/2 inch of canola oil in a large skillet over medium-high heat until shimmering, approximately 3-4 minutes. Fry shrimp in small batches for 2-3 minutes per side or until golden and crispy. Drain on paper towels.

Combine: Drain excess oil from the skillet, leaving a thin layer. Add the prepared sauce to the skillet and heat for 1-2 minutes until thickened slightly.

Coat the Shrimp: Toss the fried shrimp in the skillet with the sauce, using tongs to coat each piece. Cook for an additional minute.

Serve: Transfer to a platter, garnishing with green onions and sesame seeds. Serve hot as an appetizer or over rice.