1lbtri-colored coleslawgreen and red cabbage and carrots
Salt to taste
BANG BANG SAUCE
2tbspThai sweet chili sauce
In a bowl, mix together mayo, Sriracha and Thai sweet chili sauce to create the bang bang sauce. Set aide.
In a large skillet, dutch oven or wok, heat 2 tbsp cooking oil on medium-high.
Add thawed, raw shrimp to skillet. Sprinkle with a little salt. Stir continuously, cooking for about 4-6 minutes or just until all the shrimp turn completely pink, then transfer shrimp to a prep bowl.
Add 2 remaining tbsp of cooking oil to skillet. Keep heat at medium high. Add garlic and cook for one minute. Then add coleslaw mix. Stir and cook for 3 minutes. Add Hoisin sauce, ginger paste, sesame oil and cooked shrimp. Stir to combine then remove from heat.
Fill two bowls with the shrimp and cabbage mixture. Top with won ton strips and bang bang sauce and serve immediately.