In a medium mixing bowl, toss together the shrimp with the Chinese five-spice powder until evenly coated. Add the orange juice, orange zest, soy sauce, vegetable oil, garlic, chili flakes, and 1 teaspoon kosher salt and toss to combine. Cover and refrigerate the shrimp for a minimum of 30 minutes and up to 2 hours.
Heat a sauté pan over medium-high heat. Add the shrimp in batches and cook them for 1 minute on each side or until they are cooked through. Transfer the shrimp to a serving plate.
In a small bowl, whisk together the sour cream and lime juice with 1/2 teaspoon kosher salt.
Drizzle the shrimp with the sauce and serve with tortillas and assorted toppings, such as sliced radishes and diced avocado.
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