Clean and devein the shrimp, then pat dry completely with paper towels. Chop the shrimp into small pieces, about 1/4 inch in size.

In a large mixing bowl, combine the chopped shrimp with minced garlic, finely chopped cilantro, lime juice, salt, black pepper, and cayenne pepper. Mix well and let marinate for 10 minutes.

In a separate bowl, mix the tapioca flour with milk and beaten eggs until you achieve a smooth, thick batter. The consistency should be similar to thick pancake batter.

Add the marinated shrimp mixture to the tapioca batter and stir until evenly distributed. If the mixture is too thick, add a tablespoon of milk at a time until it reaches the right consistency.

Heat vegetable oil in a deep pan or pot to 350°F (175°C). The oil should be at least 2 inches deep for proper frying.

Using two spoons or a small ice cream scoop, carefully drop rounded portions of the shrimp mixture into the hot oil. Do not overcrowd the pan; fry 5-6 balls at a time.

Fry for 3-4 minutes, turning occasionally, until the balls are golden brown and crispy on all sides. The tapioca will create a beautiful, slightly translucent golden color.

Remove the fried balls with a slotted spoon and drain on paper towels. Season immediately with a light sprinkle of salt while still hot.

Repeat the frying process with the remaining batter, maintaining the oil temperature throughout.

Serve hot, garnished with fresh cilantro leaves and lime wedges on the side.