Step 1

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

Step 2

Stir together 4 tablespoons soy sauce and 1 tablespoon rice vinegar. Add shrimp, toss. Cover and chill for 10 minutes.

Step 3

Toss the shrimp, one by one, in the panko breadcrumbs coating as thoroughly as possible. Arrange in a single layer on prepared baking sheet.

Step 4

Bake for 15 minutes til golden brown. Meanwhile, prepare the sauce and the slaw.

Step 5

Combine broccoli slaw and cabbage. Stir together sesame oil, mayo, maple syrup, rice vinegar, and salt. Pour over slaw and toss well.

Step 6

Stir together chili sauce, mayo, soy sauce, and sriracha. Microwave for 45 seconds to heat it up, then add the shrimp and toss to coat.

Step 7

Toss cooked shrimp in the sauce to coat.

Step 8

Serve over steamed white rice with the Asian slaw. Top with extra sauce and lots of green onions and cilantro.