Make the sauce. Combine coconut milk and peanuts in a small saucepan over medium heat. When the coconut milk begins to boil, reduce heat and simmer for 5 minutes, until thickens slightly. Pour coconut milk into the bowl of a blender or food processor. Add remaining ingredients and pulse until mixture is smooth and creamy. Pour the sauce into a small bowl and leave the blender out to use for the filling.

Combine the filling. In the bowl of a food processor or blender, pulse the peanuts and garlic until they form a paste. Add green onions, cilantro leaves, soy sauce, and shrimp, pulsing until only very small pieces of shrimp remain and the ingredients are evenly incorporated. Transfer the mixture to a small bowl.

Assemble the bites. Working with one wonton wrapper at a time, place a heaping teaspoon of shrimp filling into the center. Dampen the edges of the wrapper by dipping a finger in water and running it along the edge. Gather the wonton wrapper at four points, pressing them together to enclose the filling. Put the filled wrappers on parchment paper and cover with a slightly dampened paper towel (to prevent them from drying out).

Cook the bites. Place a large saute pan (that has a tight-fitting lid) over medium-high heat. Add vegetable oil, swirling it to evenly coat the bottom of the pan. When the pan is warm, place the shrimp bites in the pan, close to one another, but barely touching. Cook until the bottoms of the bites are crisp and golden brown, 5-6 minutes. Gently pour 1 Tablespoon of water down side of pan and cover with the lid. Reduce heat to medium and allow to cook, covered, for another 3 minutes. Remove from heat.

Serve immediately, with Peanut-Lime Sauce on the side.