1. Cook rice according to package instructions and set aside. Heat oil in a large nonstick skillet over medium-high heat until shimmering. Add slaw and cook, stirring occasionally, until just tender, 3 to 5 minutes.
2. Add rice, shrimp, teriyaki marinade, and curry paste to skillet and continue to cook, stirring constantly, until rice and shrimp are heated through and mixture is well-coated, about 2 minutes. Season with salt and pepper to taste, top with cilantro, and serve with lime wedges.
Source: Hannaford fresh Magazine, September - October 2016