How to Make It
Combine cucumber, celery and celery leaves, chile, scallions, lime juice, sesame oil, and 1¼ 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 ½ teaspoon salt and serve with cucumber salad.