Firecracker Shrimp and Rice

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1/3 cup light brown sugar

3 tablespoons fresh orange juice  

2 tablespoons hot sauce, such as Frank's 

2 tablespoons rice vinegar 

1/4 teaspoon crushed red pepper flakes, plus more for garnish 

Kosher salt 

1 1/4 pounds peeled and deveined small shrimp, tails removed 

3 tablespoons cornstarch  

1/4 cup vegetable oil 

1 1/2 teaspoons grated fresh ginger 

3 cloves garlic, grated 

3 cups cooked basmati rice 

1 bunch scallions, cut into 1/2-inch pieces 

Sriracha and fresh cilantro leaves, for garnish