Make the sauce by combining the first four ingredients (and if using powdered seasonings add garlic and ginger.)
Heat a large skillet or wok over medium high heat. (If shrimp is not defrosted, add shrimp and cook until defrosted, discard excess water.)
Add oil and shrimp (if using fresh – add garlic and ginger to pan) sauté for 30 seconds. Add sauce mixture, carrots, and purple cabbage; cook until carrots and cabbage begin to soften, about 2-3 minutes.
Garnish with sliced onions and sesame seeds, serve immediately.
*Make into wraps by serving over a whole-wheat tortilla or butter lettuce leaves. Make into a bowl by serving by itself, over brown rice or quinoa.