Combine, fresh squeezed lime juice, low sodium soy sauce, honey, chili crisp, orange juice and a pinch of salt in a mixing bowl. Whisk well and set aside.

Peel and devein the thawed shrimp. Option to leave the tail on.

Pat them dry with a paper towel.

Heat a non-stick frying pan over medium high heat.

Add the avocado oil. Once the oil is hot, add the minced ginger and garlic. Sauté until fragrant, about 1 minute.

Add the peeled and dried shrimp to the pan and cook for about 2-3 minutes per side.

Using tongs, remove the shrimp from the pan and add the chili lime sauce mixture to the hot pan.

Reduce the heat to medium and simmer until the sauce begins to reduce or thicken in the pan. Whisk frequently to prevent the sauce from sticking to the pan and burning.

Once the sauce begins to tighten, add the shrimp back into the pan and toss them in the sauce until they are well coated and heated through.

Add the sticky saucy shrimp to a plate, top with chopped green onion and cilantro. Serve hot and enjoy.