In large skillet, cook coleslaw in 2 tbsp. oil over medium-high, stirring, 2 minutes; season. Stir in lime zest and juice; divide among plates. In same skillet, simmer remaining oil, sriracha and 2 tbsp. water over medium-high, 1 minute. Add shrimp; cook, stirring, until opaque in center, about 3 minutes; season.