Combine all sauce ingredients & keep cold until ready to cook.
Cook shrimp in two batches. Heat a large skillet with vegetable oil. When oil is very hot (but not smoking) add half the shrimp in a single layer.
Cook until pink, about 1-2 minutes per side. Remove from pan and reserve warm.
Do the same with second batch of shrimp. Remove from pan and discard any excess oil.
Add all sauce ingredients to the hot pan and bring to a boil.
Simmer until a thick syrup consistency is reached.
Add the cooked shrimp to the sauce and toss well.
Plate shrimp, top with fresh cilantro leaves and serve immediately.