Step 1

Place a steamer basket in a large Dutch oven. Add just enough water to not reach the basket. Remove the basket. Cover and bring the water to a simmer over medium-high. Meanwhile, in a small bowl, stir the soy sauce, vinegar and sugar.

Step 2

Season the shrimp with 1 teaspoon salt and ¼ teaspoon pepper, then place in a single layer in the basket. Carefully set the basket in the pot, cover and turn off the heat. Let stand until the shrimp are opaque throughout, 3 to 5 minutes.

Step 3

Arrange the shrimp in a single layer on a shallow heatproof serving dish. Scatter the scallions, chili and ginger over them. In a small saucepan over medium-high, heat the oil and garlic until golden and crisp, about 2 minutes. Carefully pour the oil and garlic directly over the shrimp and aromatics (they will sizzle). Drizzle the soy sauce mixture over the shrimp.