Cooked in beer and a spicy sauce, these shrimp will knock you on your butt!
In a big skillet on high heat, heat the canola oil, then cook and stir the onion, garlic, and ginger just until fragrant, about 15 seconds. Add in the shrimp, salt, and black pepper, then cook and stir that stuff until the shrimp turns slightly pink, about 5 minutes. Stir in the beer, ketchup, and sugar, and get the sauce boiling.
Dissolve the cornstarch in the water, and stir that into the sauce while it's still boiling. Cook until the sauce returns to a boil and thickens, the shrimp are bright pink on the outside, and the meat loses its transparency in the center, about 5 minutes. Stir in the sesame oil and take everything off the heat. Sprinkle with the green onions.