Pat the shrimp dry with paper towels. Season lightly with salt.

In a mixing cup, stir in chili garlic sauce, soy sauce, oyster sauce, sugar, rice vinegar, ketchup, and water.

In a large pan or wok, heat 1 tablespoon oil over medium-high heat. Add the shrimp and stir fry for 1–2 minutes until they turn pink and just cooked through. Remove and set aside.

In the same wok, heat 1 tablespoon oil over medium-high heat. Add minced garlic, ginger, shallot, and dried chilis. Stir fry until fragrant (about 30 secs to 1 min). Add the chili garlic sauce to the wok and stir until slightly reduced, about 1 min. Add back shrimp and toss to combine, about 20 seconds. Turn off heat and transfer shrimp to a plate.

Garnish with chopped cilantro and serve hot over rice.