Pat shrimp completely dry with paper towels. Season with salt and pepper.
Set up coating station: place beaten egg whites in one bowl and cornstarch in another. Dip each shrimp in egg white, then toss in cornstarch until fully coated.
Heat vegetable oil in large skillet over medium-high heat (about 1/4 inch deep). Working in batches, fry shrimp 2-3 minutes per side until golden and crisp. Transfer to wire rack.
In same skillet, combine orange juice, honey, soy sauce, garlic, ginger, orange zest, and red pepper flakes. Bring to boil, then simmer 3-4 minutes until thickened to maple syrup consistency.
Return crispy shrimp to skillet and toss gently to coat in sauce. Cook 1 minute, tossing constantly, until sauce clings to every piece.
Serve immediately garnished with sliced green onions and sesame seeds over steamed rice or vegetables.
