1 English cucumber, thinly sliced
2 stalks celery, thinly sliced, plus 1/2 cup loosely packed celery leaves
1/2 red Fresno chile, thinly sliced
2 scallions, thinly sliced
2 tablespoons fresh lime juice (from 1 lime)
1 1/2 tablespoons toasted sesame oil
3 3/4 teaspoons kosher salt, divided
1/2 cup cornstarch
2 teaspoons freshly ground black pepper
6 tablespoons canola oil, divided
1 1/2 pounds large tail-on shrimp, peeled and deveined
Combine cucumber, celery and celery leaves, chile, scallions, lime juice, sesame oil, and 1 1/4 teaspoons salt in a large bowl. Toss and set aside.
Mix cornstarch, pepper, and 2 teaspoons salt in a shallow dish.
Heat 3 tablespoons canola oil in a large skillet over high. Toss half of the shrimp in cornstarch mixture, shaking off excess. Cook, turning halfway through, until opaque, about 2 minutes; transfer to a plate. Wipe skillet clean and repeat with remaining canola oil, shrimp, and cornstarch mixture. Season shrimp with remaining 1/2 teaspoon salt and serve with cucumber salad.