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Toss shrimp with 2 teaspoons of Momofuku Chili Crunch and season with Kosher salt. Let marinate for at least 10 minutes or up to 2 hours in the refrigerator.
Meanwhile, prepare the sauce by mixing ¼ cup of Momofuku Soy Sauce, ¼ cup of Momofuku Hot Honey, and 2 teaspoons of Momofuku Rice Vinegar. Taste and adjust with more rice vinegar, as needed.
Turn the broiler on high and let the oven get hot. Broil shrimp on the top rack for 4 minutes, then flip and broil for 4 minutes more.
While shrimp is broiling, prepare your sides—sliced carrots, quick pickled cucumbers, sliced avocado, and cilantro all work well.
Serve the shrimp with steamed rice, and use bibb lettuce to build wraps using your sides. Drizzle the sauce over the wraps.