Peel and devein the shrimp, leaving the tails on for presentation. Pat dry with paper towels. In a medium bowl, combine lime juice, minced garlic, cumin, paprika, cayenne pepper, and salt. Add the shrimp and toss to coat. Marinate for 10 minutes at room temperature.

While the shrimp marinates, prepare the coating station. In a shallow dish, whisk the eggs. In another shallow dish, combine the breadcrumbs, shredded coconut, and a pinch of black pepper. Mix well.

Prepare the mango dipping sauce by combining diced mango, lime juice, honey, minced cilantro, and a small amount of finely minced scotch bonnet pepper (adjust to taste) in a food processor. Pulse until smooth but slightly chunky. Transfer to a serving bowl and refrigerate.

Remove shrimp from marinade and shake off excess liquid. Dip each shrimp first into the beaten eggs, allowing excess to drip off, then press firmly into the coconut-breadcrumb mixture, coating both sides thoroughly.

Heat coconut oil in a large skillet over medium-high heat. Once shimmering, add the coated shrimp in a single layer, working in batches if necessary to avoid overcrowding. Cook for 2-3 minutes per side until golden brown and the shrimp are cooked through.

Transfer cooked shrimp to a paper towel-lined plate to drain briefly. Arrange on a serving platter with lime wedges and the mango dipping sauce. Serve immediately while hot and crispy.