In a large bowl, mix the cabbages and carrot.
In a measuring cup, mix the aminos, sesame oil, sambal chili paste, vinegar, honey, garlic, and ginger.
Stir about 1/4 of the liquid mixture over the veggies and stir to combine. Add a little more if it seems dry.
Preheat a frying pan to high heat. Add in the remaining liquid mixture and the shrimp. Cook about 3 minutes, tossing, until the shrimp are cooked though. The shrimp should tighten into a “c” shape, but if they tighten too much, into an “o” shape, they are overcooked.
Divide the slaw onto 2 plates, and add the shrimp on top. Drizzle with some of the extra sauce in the pan. Top with sesame seeds and chili flakes and serve.
