Put all of the dressing ingredients into a small bowl and whisk until completely blended. Set aside.
Place your vegetables into a bowl.
Heat 1 tablespoon of toasted sesame oil in a small pan over moderate heat.
Carefully place the shrimp into the pan. If the pan spits too much, lower the heat.
Evenly sprinkle the chili flakes over the shrimp. Do the same with the sesame seeds, kosher salt and ground black pepper.
Toss the shrimp around in the pan/flip them over until completely cooked/pink. Careful not to overcook them.
Once the shrimps are cooked, remove from heat and set aside.
Drizzle the vegetables with the dressing. Toss to coat.
Plate the salad and top with the shrimp.