Make sesame almond dressing by adding all dressing ingredients into a mason jar. Place the lid on top and shake well to combine. Alternatively, you can add all the dressing ingredients into a bowl and whisk everything together. Set dressing aside at room temperature.
Heat 1 Tablespoon oil in a large skillet over medium-high heat. Sauté onion for 4-5 minutes or until soft and fragrant.
Add broccoli slaw and broccoli florets to the skillet and sauté for 5-7 minutes more, or until broccoli is bright green and tender, but not mushy. Season with sea salt and pepper while cooking.
Remove veggies from the skillet and set aside.
Lower heat on stove to medium and using the same skillet, add another tablespoon oil and minced garlic. Cook for 1 minute and then add shrimp and lime juice to the skillet. Cook, stirring for about 4-5 minutes or until pink and no longer translucent.
Grab two plates and add half the salad veggies to each. Top with a portion of the shrimp, using a slotted spoon/spatula so that the juice is left behind. Drizzle a healthy portion of the sesame dressing over each salad. Garnish with green onions and cilantro and serve the dish with red pepper flakes or sriracha if you want a little more spice.
You may end up with a little leftover dressing. Just save it for another salad!
Serving: 1salad with a portion of dressing | Calories: 402kcal | Carbohydrates: 22g | Protein: 23g | Fat: 22g | Fiber: 4g | Sugar: 12g