- 1 14 ounce bag coleslaw mix
- 4 tablespoons toasted sesame oil
- 1 lime (1 tsp. zest and 1 tbsp. juice)
- 2 1/2 tablespoons sriracha
- 1 pound shrimp, peeled and deveined
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.