Beat the eggs in a large mixing bowl. Whisk in the coconut milk and salt. Add the shrimp and toss well to coat. Let the shrimp sit submerged for 15 minutes.
Meanwhile, combine the mayonnaise, lime zest, lime juice, crushed chipotle pepper, smoked paprika, and a pinch of salt in another mixing bowl. Whisk together until smooth. Set aside.
Mix the flour and shredded coconut in a shallow bowl. Working in batches, transfer the shrimp to the flour mixture, draining off the excess liquid. Use your dry hand to coat the shrimp really well. Transfer the fully coated shrimp to a sheet pan.
Heat a large 12” skillet over medium heat. Add the oil. Once the oil is hot, work in batches to pan-fry the shrimp, about 2-3 minutes on each side, or until golden and cooked through.
Transfer the shrimp to a plate lined with paper towels and immediately season with a pinch of salt. Continue to cook the remaining shrimp. Serve with the chipotle mayo and lime wedges alongside. Garnish with cilantro.