In a medium bowl, combine shrimp, scallions, ginger and tangerine zest. Set aside.
In a small bowl, whisk together soy sauce, honey, tangerine juice and corn starch, making sure there are no lumps. Set aside.
Heat about 2 tablespoons of olive oil in a large wok or skillet. Add shrimp mixture, peppers and broccoli to the hot wok and cook until the shrimp is opaque and the vegetables have softened a bit, about 3-4 minutes.
Pour in the soy sauce mixture, stirring often until the mixture thickens, about 2-3 more minutes.
Add the fresh tangerine sections and cashews and cook for about another minute.
Serve over hot rice; garnish with extra scallions and cashews if desired.