Place shrimp in medium bowl, sprinkle with cornstarch, toss well to coat and set aside.
Combine juice, soy sauce, honey, vinegar, and sambal, stirring until well mixed; set aside.
Heat canola oil in large nonstick skillet over med-hi heat. Add minced ginger and garlic, stir fry for 15 seconds or until fragrant. Add shrimp mixture, stir-fry for 3 minutes. Add juice mixture and onions, cook 2 minutes or until sauce thickens and shrimp are done, stirring frequently.