Season shrimp with ½ tsp salt.
In a small bowl, whisk together the fresh orange juice, lime juice, sriracha, soy sauce and honey. Set aside.
In a large cast iron skillet, heat the avocado oil over medium-high.
Add the shrimp and cook until the shrimp turn pink, about 2 minutes each side.
Remove shrimp and put on a plate.
Add the garlic, ginger and half of the sliced scallions, to the same pan and cook over medium heat, stirring until fragrant but making sure not to brown, about 1 minute.
Pour the orange juice mixture into skillet and bring to a boil. Cook until sauce thickens slightly, about 2-3 minutes.
Return shrimp to skillet and toss to coat and heat through.
Remove from heat and garnish with sliced oranges and remaining scallions.