In a spacious mixing bowl, add the broccoli slaw as the base for your Bang Bang Shrimp Salad and set aside.

Peel and devein the raw shrimp, toss them with olive oil, lime juice, minced garlic, salt, and pepper. Let sit for a few minutes.

Heat a skillet over medium-high heat, add the seasoned shrimp in a single layer. Sauté for about 2-3 minutes on each side until pink.

In a small bowl, combine Greek yogurt, sriracha, and maple syrup. Whisk until smooth.

Squeeze lime juice and season the broccoli slaw with salt and pepper. Toss in cilantro gently.

Drizzle some of the bang bang sauce over the slaw, fold in sautéed shrimp, and serve immediately.