1 ½teaspoons to 1 ½ tablespoonspacked light or dark brown sugar
2tablespoonscanola or other neutral oil
2garlic clovesfinely chopped
1 ½poundsextra-large or jumbo shrimp(21/25 or 16/20 count), peeled and deveined
3 or 4sprigs fresh cilantro
In a small bowl, combine the sriracha, pomegranate molasses, fish sauce, and 3 tablespoons of the water. Taste and add the brown sugar, starting with 1 ½ teaspoons, to create a tart sweetness; the amount you need depends on the tartness of the pomegranate molasses and your palate. For extra heat, add more sriracha, ½ teaspoon at a time. Aim for a tangy, savory, spicy finish. Set the sauce aside. In a small bowl or cup, stir the cornstarch with the remaining 1 ½ teaspoons water, then set the slurry aside.
In a large skillet over high heat, warm the canola oil until hot but not smoking. Add the shallot and garlic and stir-fry for about 30 seconds, until fragrant. Add the shrimp and stir-fry for about 1 minute, until most of them have turned pinkish orange and are slightly curled.
Give the sauce a stir, then add to the pan, stirring to combine. Let the sauce come to a vigorous boil, stirring occasionally to keep things moving. When the shrimp are cooked through, about 2 minutes, give the cornstarch slurry a stir and add to the pan. Cook, stirring, to slightly thicken the sauce and coat the shrimp.
Transfer the shrimp to a deep plate or shallow bowl and garnish with the cilantro. Serve immediately with rice for soaking up the sauce.