Step 1

1 In a large cast-iron or nonstick skillet over medium heat, heat 1 tablespoon of the olive oil until shimmering

Step 2

2 Add the cashews and 1 tablespoon of the chili sauce

Step 3

3 Cook, stirring frequently, until lightly toasted, 3 to 4 minutes

Step 4

4 Move the cashews to a plate, and sprinkle with the orange zest and sesame seeds

Step 5

5 Toss to distribute the zest and seeds

Step 6

6 Pat the shrimp dry

Step 7

7 In a large bowl, whisk together the cornmeal and pepper until combined

Step 8

8 Toss the shrimp with the seasoned cornmeal to coat

Step 9

9 Shake off any excess flour before cooking

Step 10

10 Line a platter with a paper towel or a kitchen towel

Step 11

11 In the same skillet over medium heat, heat 2 tablespoons of olive oil until hot, about 1 minute

Step 12

12 Drop a bit of cornmeal into the oil: If it sizzles vigorously, the oil is hot enough

Step 13

13 Working in batches, fry the shrimp until golden and cooked through, about 2 minutes on each side, adjusting the heat and adding more oil, as needed

Step 14

14 Transfer the cooked shrimp to the prepared platter when they are done

Step 15

15 In a small bowl, whisk together the soy sauce, vinegar, ketchup, sesame oil, garlic, ginger and remaining 1 tablespoon of chili sauce until well combined

Step 16

16 When all of the shrimp are fried, reduce the heat to low

Step 17

17 Return the cooked shrimp to the skillet and pour the sauce mixture over

Step 18

18 Toss the shrimp with the sauce and simmer until the sauce thickens and coats the shrimp, 2 to 3 minutes

Step 19

19 Remove from the heat

Step 20

20 Serve the shrimp over steamed rice, topped with cashews, scallions and more sesame seeds, if desired