Adjust oven rack to top position (top and middle positions for 4 servings) and heat broiler to high. Wash and dry produce.

Roughly chop cashews. Finely chop cilantro.

Place flatbreads, dimpled sides down, on a baking sheet (divide between two sheets for 4 servings). Brush or rub each flatbread with a large drizzle of olive oil; lightly season with salt and pepper.

Toast on top rack until golden brown, 1-2 minutes per side. (For 4, toast on top and middle racks, swapping rack positions halfway through.)

Rinse shrimp* under cold water, then pat dry with paper towels.

Heat a drizzle of oil in a large pan over medium-high heat. Add curry powder; cook, stirring, until fragrant, 30 seconds. Add shrimp, coleslaw mix, salt, and pepper. Cook, stirring, until shrimp are opaque and cooked through and coleslaw mix has wilted, 3-5 minutes more.

Turn off heat; stir in 1 TBSP butter (2 TBSP for 4 servings) until melted.

Once flatbreads are toasted, remove sheet from oven. Carefully flip dimpled sides up and place on a clean work surface. Top with curried shrimp and cabbage, yogurt, mango chutney, cashews, and cilantro.

Cut flatbreads into pieces, divide between plates, and serve.