For the dressing:
For the shrimp:
To make the dressing, combine the oil, vinegar, soy sauce, peanut butter, lime juice, ginger and sriracha in a jar. Close the jar and shake vigorously until a smooth dressing has formed. If the dressing is too thick, add up to 1 tablespoon of water to thin it slightly. Set aside.
To make the marinade, combine the lime juice, olive oil, red pepper flakes, garlic, and ginger in a medium bowl. Season with salt and pepper. Add the shrimp to the bowl and toss well to coat with the marinade. Cover and refrigerate for 15-20 minutes.
Meanwhile, combine the salad greens, cabbage, green onions, and carrots in a large bowl. Toss gently to combine. Divide portions of the salad onto serving plates. Top each serving with a layer of bean sprouts, a sprinkle of the chopped peanuts, and cilantro.
To cook the shrimp, heat a skillet over medium-high heat. Once heated, add the shrimp to the pan in an even layer and cook 30-60 seconds, until the shrimp are beginning to turn opaque. Flip once and cook about 30 seconds more, until completely opaque. Immediately remove from the heat and let cool briefly.
Place the cooked shrimp over the salads and drizzle with the salad dressing as desired. Serve immediately.