Heat the sesame oil in a large skillet over medium-high heat until shimmering.
Add the shrimp to the skillet, sprinkle with salt, and cook, stirring occasionally, just until the tails begin to curl, about 1–2 minutes.
In a small bowl, whisk together the soy sauce, honey, and cornstarch until smooth.
Pour the sauce over the shrimp and continue cooking, stirring, until the shrimp turn pink, are cooked through, and the sauce thickens, about 1–2 more minutes.
Remove the skillet from the heat and let it sit for 3–4 minutes to allow the sauce to thicken slightly.
Serve immediately over white rice and, if desired, garnish with spring onions, crushed cashews, and sesame seeds.
