Rinse the shrimp under cold water and pat them dry with paper towels. It’s essential to get rid of excess moisture to achieve that desired crunch later. Sprinkle with a pinch of salt and pepper.

In a bowl, crack the two large eggs and whisk them together. In another bowl, add the cup of flour and season it with a bit more salt and pepper. This is where we prepare to coat the shrimp. Dip each shrimp into the egg mixture, allowing excess to drip off, then dredge it in the flour, ensuring it’s fully coated.

In a heavy-bottomed skillet, heat 1/4 cup of canola oil over medium-high heat. You can tell it’s ready when it shimmers and a small drop of batter sizzles upon contact. Gently place the shrimp in the hot oil, avoiding overcrowding. Fry until golden brown, about 2-3 minutes per side. Once done, place them on a paper towel-lined plate to drain excess oil.

Let’s create something magical! In a small saucepan over medium heat, combine the orange juice, sweet chili sauce, soy sauce, sriracha, minced garlic, ginger, orange zest, and honey. Stir until the mixture is heated through and slightly thickened, about 3-5 minutes. This is where the flavors really begin to meld into something special.

Once the sauce is ready, toss the fried shrimp in the pan with the sauce. Make sure each shrimp is well-coated. This is what we are all waiting for—the glaze gives the shrimp a sparkling finish.

Transfer the shrimp to a serving platter. It's garnishing time! Sprinkle with chili flakes, sesame seeds, and chopped green onions. Each element enhances both the look and taste of the dish. Serve immediately while hot; you want them crispy and flavorful.