In your Deep Cut, heat 2 tablespoons of the olive oil over medium-low heat. Add the onions, garlic, ginger, and chilies and slowly cook, stirring occasionally, for 8–10 minutes or until the vegetables are soft and the onions are translucent.
Add the chopped tomatoes and tomato paste and continue to cook until tomatoes are soft, about 5 minutes. Season with salt and pepper.
Stir in the orange zest and juice to blend the sauce together. Lower the heat and bring the sauce to a slow simmer.
Once the juice is completely incorporated, slowly drizzle in the remaining olive oil while whisking constantly to emulsify. Add the vegetable broth and bring to a simmer.
Add the shrimp and poach, uncovered, over low heat for about 5–7 minutes, or until the shrimp are bright pink and the tails curl. Stir in lemon juice.
Remove the shrimp and sauce from the heat and serve over white rice. Top with lemon zest.