In a small bowl, whisk together minced garlic, soy sauce, honey or maple syrup, fresh orange juice, mirin, and crushed red pepper flakes until well combined. Set aside.

Pat the shrimp dry with paper towels. Toss the shrimp with cornstarch until evenly coated.

Heat about 1 inch of canola oil in a large skillet over medium-high heat.

Carefully add the coated shrimp in small batches to the hot oil. Fry for 2-3 minutes on each side until golden brown.

Drain excess oil from the skillet, then stir in the prepared orange sauce. Toss the fried shrimp in the sauce for 1-2 minutes until coated.

Serve hot, garnished with chopped green onions and sesame seeds.