Toss together shrimp, corn, lime juice, salt, and hot sauce.
Whisk all dressing ingredients together and set aside.
Heat olive oil in skillet over high heat. Add shrimp and corn and stir fry for 3-5 minutes, until shrimp are uniformly pink. Transfer to a large plate to cool for 5-10 minutes, leaving as much juice behind in the skillet as possible.
Add salad greens, cabbage, and tomatoes to large salad bowl. Carefully pour off remaining liquid from the shrimp and corn and discard. Add shrimp, corn, and salad dressing to salad bowl, and toss to combine.