Place shrimp in a medium bowl. Sprinkle with cornstarch, toss well to coat. Set aside.
Combine orange juice, soy sauce, honey, vinegar, and chile paste. Stir and set aside.
Heat canola oil in a large nonstick skillet or wok over medium-high heat. Add minced ginger and garlic to pan. Stir fry for 15 seconds or until fragrant. Add shrimp mixture, stir fry for 3 minutes. Add the juice mixture and onions, cook for 2 minutes or until the sauce thickens and the shrimp are done, stirring frequently. Serve immediately over rice or noodles.