Whisk hot chili paste, honey, fish sauce, vinegar, garlic, and 2 tsp of sesame oil in a medium sized bowl.
Add shrimp, toss to coat, and transfer to fridge to marinate for 30 minutes.
Heat 1 tbsp. avocado oil in a large non-stick skillet over medium-high heat until shimmering.
Working in two batches if needed, arrange shrimp in skillet in a single layer and cook undisturbed for 3 minutes.
Turn shrimp over and cook for another 30-60 seconds. The marinade will have darkened as the sugars caramelized, don't worry about that.
Transfer shrimp to a platter and reserve any leftover sauce.