Combine chili garlic sauce, soy sauce, water and brown sugar and set aside.
Add vegetable oil to a non-stick pan or wok and turn on medium to high fire. Once the oil is shimmering and near smoking, add minced garlic and ginger and stir fry for a minute.
Add the shrimp and stir fry a minute.
Add chili garlic sauce mixture and stir fry until shrimp are a deep pink, about 3-5 minutes total. Take care not to overcook. Add scallions, stir and serve.