1 lb frozen shrimp (16- to 20-count; peeled, deveined and tails-on), thawed and drained
Preheat oven to 400°F. Prepare garlic oil: In a small bowl, whisk together garlic and oil. Set aside for 20 minutes. Arrange pitas on a foil-lined baking sheet and brush with 1 tsp garlic oil. Bake until warm, about 10 minutes. Set aside.
Meanwhile, to a blender, add peas, broth, mint, basil, 2 tbsp orange juice, 1/2 tsp coriander, 1/4 tsp salt and 1/8 tsp pepper. Blend until smooth, about 1 minute.
In a medium baking dish, whisk together orange zest and remaining 2 tbsp orange juice. Add shrimp and marinate at room temperature for 10 minutes. In a medium nonstick skillet on medium, heat 1/2 tsp garlic oil. Remove shrimp from marinade, discarding excess marinade. Add shrimp and remaining garlic oil, remaining 1/4 tsp coriander, 1/4 tsp salt and 1/8 tsp pepper. Cook just until shrimp turn pink and are opaque throughout, about 5 minutes, flipping over halfway.
Divide pitas and shrimp among plates. Ladle soup into small bowls and place bowls on plates.