Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Thinly slice the scallions, separating the white bottoms and hollow green tops. Quarter the lime(s). In a bowl, combine the cabbage and carrots, sesame dressing, and the juice of 2 lime wedges (or 4 wedges for 4 servings); season with salt and pepper. Toss to coat. In a separate bowl, combine the hoisin sauce, soy glaze, 2 tablespoons of water (or 4 tablespoons for 4 servings), and up to half the chili crisp, depending on how spicy you'd like the dish to be.

Pat the shrimp dry with paper towels; season with salt and pepper. In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the seasoned shrimp in an even layer. Cook, without stirring, 1 to 2 minutes, or until the mushrooms are softened and the shrimp are slightly opaque. Add the sliced white bottoms of the scallions and sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until combined and the shrimp are coated, opaque, and cooked through. Turn off the heat.

Meanwhile, wrap the bao buns in a wet paper towel. Arrange on a plate in an even layer. Microwave 1 to 3 minutes, or until softened and heated through. Carefully open the buns; fill each with the cooked chicken and mushrooms (including any sauce from the pan) and sliced green tops of the scallions. Serve the finished buns with the slaw and remaining lime wedges on the side. Garnish with as much of the remaining chili crisp as you'd like. Enjoy!