For the Spicy Peanut Dipping Sauce, pour sesame oil in a small saucepan and heat over low heat. Add the ginger and garlic; cook for 2 minutes, until fragrant. Combine the remaining sauce ingredients in a blender; blend to combine. Add the warmed sesame oil mixture to blender. Blend until light and creamy, adding more hot water, if necessary, to achieve a smooth dipping consistency.

Lay the butterflied shrimp flat on a cutting board. Place the flat side of a chef's knife on the shrimp; gently pound to flatten. Thread one butterflied shrimp onto each bamboo skewer, so shrimp lays flat. Set aside.

Place flour on a large shallow plate; season with salt and pepper. Place beaten eggs in a shallow bowl. Place coconut on a large shallow plate; season with salt and pepper. Coat the shrimp in flour, shaking off the excess. Dip shrimp in egg, then coconut, coating both sides. Place on a baking tray and set aside in the refrigerator for 15 minutes to allow the coating to set before frying.

Pour about 4 inches oil into a large heavy pot and heat to 375 degrees F. Place the shrimp end of each skewer in hot oil and fry for 2 to 3 minutes, until golden and crispy. Remove with tongs.

To serve, arrange Bibb lettuce leaves, cucumber sticks, lime wedges, and snow pea shoots on a large plate. Serve with coconut shrimp and dipping sauce so wraps can be assembled as desired.