Combine the soy sauce, rice vinegar, sesame oil, ginger, and garlic together in a bowl. Whisk until well combined. Add the peeled and deveined shrimp. Toss to coat evenly. Cover and set aside for 15-20 minutes.
Combine the mayonnaise, honey, sriracha, and soy sauce together in a small bowl. Whisk until well combined - taste and add more sriracha if needed. Set aside to allow flavors to mingle.
Combine the green cabbage, shredded carrots, and cilantro leaves together in a bowl. Toss and set aside. Season with a bit of sesame oil, sea salt and freshly cracked pepper, if desired. Set aside.
Heat the canola oil in a large sauté pan until hot. Add the shrimp to the pan and cook for 2 minutes; flip and continue cooking for 30-60 seconds or until cooked through. Remove from the stovetop. Heat a flour tortilla in a dry skillet until warmed - 45 seconds on each side.
Place the tortilla on a plate then spoon some cabbage mixture down the center. Drizzle with the sriracha mayonnaise then top with the shrimp. Sprinkle the top with more cilantro and green onions. Serve immediately. Enjoy!!