Heat the oil in a wok, and add the garlic and shrimp. Stir fry for 2 minutes, until they shrimp are mostly pink on the outside.
Add the hoisin sauce, oyster sauce, and orange juice, and toss the shrimp until they are well coated with the sauce and cooked through, about 4 minutes. Serve hot, with the rice.
Notes
I prefer to use peanut, vegetable, or canola oil in all of my Asian-inspired stir-fries (as opposed to olive oil), given that they have higher smoke points. That means that the oil can get hotter before it begins to burn. What does this mean for you, dear reader? That you can cook your shrimp in a fiery hot pan and have dinner on the table in a flash.
You can also pick your shrimp according to the numbers. For instance, 16/20 shrimp means that there are 16 to 20 shrimp per pound, which means those are some pretty big shrimp. You don't have to go that big, but for this recipe, I feel like bigger is better.
You could also serve these with the tail on, which makes them look even bigger, though obviously, the tail has to be removed before eating. But if you leave the tails on, these become a fabulous appetizer — make sure to have little bowls available for the tails and lots of napkins.