Heat oven to 400°. Place wonton wrappers on a large baking sheet and brush both sides lightly with oil. Bake at 400° for 7 to 8 minutes until crisp and lightly golden.
Coat a nonstick skillet with nonstick cooking spray. Add coleslaw mix, red pepper, scallions and broth. Simmer, covered, for 6 minutes, stirring occasionally.
Stir in soy sauce, vinegar, garlic powder, sugar and ginger. Add shrimp and cook until just heated through, about 1 minute.
Spoon a generous 1/4 cup of the shrimp mixture on each wonton crisp. Serve with brown rice and, if desired, duck sauce and additional soy sauce.