Place all the ingredients for the patties in a food processor and process on pulse until finely chopped and almost paste-like.
Place the ½ cup of shredded coconut in a shallow dish or plate. Form the shrimp mixture into 6 to 8 patties and press both sides of the patties into the coconut.
Add enough coconut oil into a large, heavy skillet to coat the bottom well and heat over medium-high heat until the oil is nice and hot and splatters when you flick water into the pan.
Fry the patties until they're golden brown on both sides. You might have to work in batches, depending on the size of your pan. Transfer the cooked patties to a plate lined with paper towels to drain excess fat and keep warm.
To make the sauce, add all the ingredients to a small food processor and process until smooth.