1. For the Shrimp and Marinade: Combine coriander, white pepper, brown sugar, and fish sauce in large bowl. Add shrimp, toss well to combine; marinate 15 minutes.

2. For the Stir-Fry: In small bowl, stir together fish sauce, vinegar, water, brown sugar, and chili-garlic paste until sugar dissolves; set aside. In small bowl, mix garlic with 1 teaspoon oil; set aside. Heat 2 teaspoons oil in 12-inch nonstick skillet over medium-high heat until smoking; add half of shrimp to skillet in even layer. Cook without stirring until spottily brown and edges turn pink, 1 to 1 1/2 minutes, then stir and continue cooking until shrimp are browned around edges and turn pink, about 30 seconds. Transfer shrimp to medium bowl. Repeat with additional 2 teaspoons oil and remaining shrimp.

3. After transferring second batch of shrimp to bowl, reduce heat to medium; add remaining 2 teaspoons oil to now-empty skillet and swirl to coat. Add chiles and shallots and cook, stirring frequently, until beginning to soften, 3 to 4 minutes. Push chile/shallot mixture to sides of skillet to clear center; add garlic to clearing and cook, mashing mixture with spoon, until fragrant, about 15 seconds. Stir to combine garlic with chile/shallot mixture. Add fish sauce mixture to skillet; increase heat to high, and cook until slightly reduced and thickened, about 30 seconds. Return shrimp and any accumulated juices to skillet, toss well to combine and coat with sauce, stir in half of mint and cilantro; serve immediately, sprinkling individual servings with a portion of peanuts and remaining herbs, and passing lime wedges separately.

Serves 4 with rice