Make this vegetarian with firm, cubed tofu instead of shrimp. Use chopped carrots and onions instead of coleslaw mix and swap whole-wheat spaghetti for the rice.To make this meal gluten free, use gluten-free teriyaki or other Asian sauce.
4 oz, peeled, deveined
packaged coleslaw mix (shredded cabbage and carrots)
2 medium, chopped
cooked long grain brown rice
Combine shrimp, slaw, scallions and teriyaki sauce in a skillet; toss and heat through. Serve over rice.