Fritters: Rinse blackeye peas with water; drain and add to large food processor. Add onion, garlic and Adobo; process until smooth paste forms, scraping down sides of bowl as needed. Add coconut milk. Sprinkle flour and baking powder over top; pulse to combine, adding up to another tablespoonful of flour if needed to make mixture stiff enough to hold its shape. Divide into 16 portions; roll into oval shapes.
Pour enough canola oil into high-sided skillet or saucepan to come 2 inches up side; heat over medium heat until instant-read thermometer reads 350°F. Working in batches, carefully drop fritters into oil; cook, turning, for 3 to 4 minutes or until golden brown. Using slotted spoon, transfer to paper towel–lined plate.
Shrimp: Meanwhile, heat vegetable oil in large skillet set over medium-high heat; cook onion for 2 minutes or until starting to soften. Add shrimp and Adobo; cook for 4 to 6 minutes or until cooked through.
Slice into center of each fritter, without cutting all the way through. Divide shrimp evenly among fritters. Drizzle with Hot Sauce (if using). Sprinkle with finely chopped fresh cilantro before serving.