In a small bowl, whisk together hoisin sauce, rice vinegar, water, ginger, soy sauce, and red pepper flakes.

Pat dry shrimp, season with salt and pepper. In a large skillet heat canola oil over medium-high heat. Add shrimp and cook for about 1-2 minute per side.

Pour hoisin mixture over the shrimp, and toss until well coated and fully cooked.

Serve over rice and garnish with green onions