Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch wedges.Add potatoes and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with Zesty Garlic Blend, salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)

Meanwhile, finely chop cilantro.Add Cream Sauce Spice Blend to a large zip-top bag.Combine panko and shredded coconut in a medium bowl. (NOTE: This is your breading.)Add egg to a small bowl, then whisk with a fork to combine. (NOTE: This is your egg wash.)

Using a strainer, drain and rinse shrimp. Pat dry with paper towels. Remove and discard shrimp tails. Season with salt and pepper.Add shrimp to the zip-top bag (from step 2). Shake to coat evenly. Working with one coated shrimp at a time, dip into egg wash, then coat in breading, pressing gently to adhere. Set breaded shrimp aside on a plate as you repeat the process with remaining shrimp.

Heat 1/4 cup (1/2 cup) oil in a large non-stick pan over medium-high heat.When oil is hot, carefully add one shrimp at a time to the pan. (NOTE: Don't overcrowd the pan! Fry in batches, if needed.) Cook, carefully flipping once with a spatula, until shrimp just turn pink and breading is golden-brown, 2-3 min.\*\*Transfer to a paper towel-lined plate.

Meanwhile, add vinegar, half the cilantro, half the spicy mayo and 1 tbsp (2 tbsp) mango chutney to a large bowl. Season with salt and pepper, to taste, then whisk to combine. Add coleslaw cabbage mix to dressing. Toss to coat.

Add remaining spicy mayo, remaining mango chutney and 1/2 tbsp (1 tbsp) water to another small bowl. Stir to combine. Divide coconut shrimp, coleslaw and potato wedges between plates. Sprinkle remaining cilantro over shrimp.Serve spicy mango mayo alongside.