Pickle the vegetables. Combine the boiling water, rice vinegar, sugar, and a pinch of salt in a medium bowl or container, stirring until the sugar has dissolved. Add the thinly sliced carrots and daikon and let sit for at least 30 minutes, preferably overnight.

Whisk together the mayonnaise and Thai sweet chili sauce. Season with salt and pepper. Set aside.

Make the coconut shrimp. Place the flour in one bowl, the eggs in another, and the panko and coconut flakes in a third. Beat the eggs and combine the panko with the coconut. Dredge the shrimp in the flour, shaking off the excess. Coat the shrimp in the egg, then cover with the panko and coconut mixture.

Heat ¼ cup of oil in a medium saute pan over medium-high heat. Cook the shrimp in batches until browned on both sides, about 4-5 minutes. Drain the excess oil by placing the cooked shrimp on paper towels. Repeat with the remaining shrimp, adding more oil as needed.

Assemble the sandwiches. Spread the sweet chili aioli on the bread and top with lettuce, shrimp, pickled vegetables, jalapeno, Fresno, basil, and mint. Finish with a squeeze of lime if desired. Serve immediately.