Start cooking rice first because it will take the longest. Cook rice according to package instructions. I recommend cooking rice in chicken or vegetable stock for more flavor. When rice is about half way done, start on the shrimp.
Combine ingredients for the sauce in a mixing bowl, whisk and set aside.
Preheat a cooking pan over medium heat. Add a little oil to the pan.
Add thinly sliced shallots and saute until starts to brown.
Add chopped scallions and shrimp. Saute shrimp until starts to turn opaque and flip to the other side.
Saute shrimp for another minutes. Stir sauce because corn starch has settled and add it to the pan.
Stir and let it simmer until sauce thickens. When sauce thickens, take off heat and serve over rice.