Heat a wok over high heat until smoking and add the canola oil.
Add the salt and let it dissolve in the hot oil.
Add the garlic and red chile and toss for a few seconds.
Add the shishito peppers, toss for 30 seconds until they are seared on the outside and beginning to soften, then stir-fry for another minute.
Add the cooked shrimp and toss for less than 1 minute (or cook raw shrimp for 2 to 3 minutes, depending on their size).
Season with the mirin, the light soy sauce, lime juice, and sugar.
Transfer to serving plates and serve on its own as an appetizer, or with jasmine rice as a main meal.