Wash shrimp and submerge in cold water in a bowl; set aside

Place cornstarch, garlic powder, S&P in a large plastic bowl with a tight fitting lid, close the lid, and shake to mix. Place half of the wet shrimp into the container, cover, and shake to coat shrimp. Remove shrimp to a platter and repeat with remaining shrimp.

Heat the oil in a large skillet over medium heat until the oil is hot and shimmering but not smoking. Tap excess cornstarch from the shrimp and pan fry in batches until shrimp are opaque inside and brown and crisp outside, 2-3 minutes per side. Drain cooked shrimp on paper towels while frying the remaining shrimp.

Clean skillet and pour in the honey; bring to a boil over medium heat and stir in the orange zest, lemon juice, and cayenne pepper. Serve hot on a platter. Drizzle with the honey sauce to taste.