To make the shrimp:

Place the orange juice, cilantro, 1/4 cup olive oil, onions, garlic, ginger, chili paste and salt into a large zip top bag, seal and move around to combine. Add the shrimp, seal and toss to combine. Refrigerate for 2 hours and up to 4. Remove the shrimp from the marinade, reserving 1/4 cup of the marinade. Place remaining tablespoon of olive oil in a large sauté pan or wok, set over medium high heat and when it shimmers, add the shrimp. Cook, tossing continually for 1 minute. Add the reserved marinade and continue cooking until sauce has reduced slightly and shrimp are opaque and just cooked through, about 2 minutes.

To make the slaw:

Place the orange juice, olive oil, vinegar, garlic, ginger, sesame oil, salt and pepper in a lidded jar and shake well to combine. Place the Napa cabbage, red cabbage, carrots and cilantro in a large mixing bowl, add enough dressing to coat and toss to combine. Serve immediately.