Cut potatoes into 1/4"-thick fries. Pat dry.

Place fries on prepared baking sheet and toss with 2 tsp. olive oil, seasoning blend, and a pinch of pepper.

Spread into a single layer and bake in hot oven until crispy and browned, 25-30 minutes.

While fries bake, prepare shrimp.

Pat shrimp dry.

Place a medium non-stick pan over medium heat and add canola oil. Let heat, 5 minutes.

While canola oil heats, combine tempura mix and 1/4 cup water in a mixing bowl until a thick batter forms. Add shrimp and gently stir until coated completely.

Line a plate with a paper towel.

Test oil temperature by adding a pinch of batter to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.

Working in batches if necessary, lay shrimp in hot oil and flip occasionally until crispy, golden brown, and shrimp reaches a minimum internal temperature of 145 degrees, 5-6 minutes.

Transfer cooked shrimp to towel-lined plate.

Halve lemon lengthwise. Cut one half into wedges and juice the other half.

Combine slaw mix and dressing (to taste) in another mixing bowl.

In another mixing bowl, combine 1 tsp. lemon juice and tartar sauce.

Plate dish as pictured on front of card, topping slaw with crispy onions and serving tartar sauce on side for dipping. Squeeze lemon wedges over shrimp to taste. Bon appétit!