SHRIMP Cakes: Combine first 10 ingredients in large bowl. Stir in cracker crumbs. Use #24 scoop to portion shrimp mixture into 48 cakes (or into 16 cakes for trial recipe); place in parchment paper-lined sheet pans. Refrigerate until ready to use.
PINEAPPLE-MANGO Salad: Combine all ingredients except vinaigrette.
COCONUT-CHILI Sauce: Mix all ingredients.
FOR each serving: Coat 2 Shrimp Cakes evenly with 1 Tbsp. flour, using 1/2 Tbsp. for each cake. Heat 1 Tbsp. oil in skillet on medium heat. Add cakes; cook 1 to 2 min. on each side or until lightly browned on both sides. Transfer to sheet pan. Bake in 350ºF-convection oven 2 to 3 min. or until heated through.
TOSS 1/2 cup salad with about 1/2 Tbsp. vinaigrette; place on serving plate. Drizzle 1 Tbsp. Coconut-Chili Sauce onto plate next to salad; top with 2 Shrimp Cakes.