Prep your ingredients first. Pat the shrimp dry with paper towels and season them lightly with salt and pepper. Having everything chopped and ready makes the cooking process smooth and stress-free.

Heat the sesame oil in a large skillet or wok over medium-high heat. Once it's shimmering, add the shrimp in a single layer. Cook for about 2 minutes per side until they turn pink and opaque. Remove the shrimp and set them aside on a plate.

Add the garlic and ginger to the same pan. Stir constantly for about 30 seconds until fragrant. Be careful not to burn them – they can go from perfect to bitter quickly!

Toss in the diced onion and cook for 2-3 minutes until it starts to soften and become translucent. This builds the flavor foundation for your dish.

Add the cabbage, coleslaw mix, and carrots to the pan. Stir everything together and cook for 5-7 minutes. You want the vegetables to soften but still maintain some crunch. Nobody likes mushy cabbage!

Pour in the soy sauce and rice vinegar. Stir well to coat all the vegetables evenly. If you like heat, add the sriracha now and mix it through.

Return the cooked shrimp to the pan along with the sliced green onions. Toss everything together and cook for another 2 minutes to heat the shrimp through and let the flavors meld.

Taste and adjust the seasoning. Add more soy sauce if needed, or a pinch of salt and pepper. Garnish with sesame seeds and serve immediately while it's hot and fresh.