Combine first 6 ingredients in a small bowl; set aside.
Peel and devein shrimp. Coat a wok with cooking spray; heat at medium-high (375°) until hot. Add shrimp, onions, and gingerroot; stir-fry 3 to 4 minutes or until shrimp turn pink. Add chicken broth mixture, and cook 1 minute or until sauce is slightly thickened and bubbly, stirring frequently. Spoon rice onto a serving platter; top with shrimp mixture.
Oxmoor House Cooking Light Collection