Gather all the ingredients.
Peel and prepare shrimp as needed (keep tail on). Dry with a paper towel . Once dried, sprinkle pepper on both sides.
Shred cabbage with a shredder. Transfer to a serving plate.
Finely chop green onions and set aside.
In a small mixing bowl, combine Kewpie Mayo, Swerve/Monkfruit, Dijon mustard, a pinch of salt and pepper and mix well. Transfer sauce to a serving bowl and top with green onions.
Pour Unflavored Pork Rinds into a food processor and pulse until ground into very fine crumbs. You can also use your hands to crush the pork rinds if you don't have a food processor. Note - Skip this step if you are using Pork Panko.
Fill 1 mixing bowl with Almond Flour, 1 mixing bowl with beaten eggs, 1 mixing bowl with crushed Unflavored Pork Rinds/Pork Panko.
In this order, dip and coat each shrimp: Almond Flour > eggs > crushed Unflavored Pork Rinds/Pork Panko. Once coated, place on holding a plate.
Add enough oil to cover about 1/2 inch (we use a cast iron with good results). Heat oil up to 375F (if you don't have a thermometer, just wait until the oil starts to lightly smoke).
Once the oil is ready, place heat to medium and carefully place shrimp inside. Cook until crust is golden brown, about 45-60 seconds per side.
Transfer to a drying rack. If you do not have a drying rack, use a plate with a paper towel to soak up oil.
Once dried, transfer fried shrimp onto the bed of cabbage and serve with tartar dipping sauce.