Season thawed shrimp with a little salt, then toss in cornstarch. Set aside.
Juice 3 of the blood oranges into a small bowl. Add the vinegar, honey ketchup, sesame oil and salt and stir well to combine. With the remaining orange, cut several slices across the equator, about 1/4-inch thick. Cut the slices in half to make half moon shapes and set aside for garnish.
Heat vegetable oil in a large skillet or wok over high heat. Add chiles (or crushed chili flakes) to the oil and cook, stirring, for about 30 seconds. Add the snow pea pods and cook, stirring constantly, for about 1 minute. Add the green onion (reserving a bit for garnish) and cook, stirring another 30-45 seconds. Add the garlic and ginger and cook another 30 seconds. Add the blood orange juice mixture and bring mixture to a boil. Reduce heat to medium. Add the cooked shrimp and cook, stirring, until sauce thickens and shrimp is warmed through.
If your sauce isn't as thick as you'd like it, mix 1 Tbsp cornstarch with 2 Tbsp water and add a bit at a time to your warm sauce, until sauce thickens. Be sure to check out the "Cook's Notes" on the original blog post, for more tips for this recipe.