Gather all the ingredients.
Grate garlic with a grater or garlic press and add into mixing bowl.
Combine 1/4 cup Kewpie Mayo, 1 tsp lemon juice into mixing bowl and mix well. Transfer to a small dipping bowl.
Remove tail from shrimps, chop coarsely about the size of a pea and place into a large mixing bowl.
Finely chop green onions and and set aside.
Pour Unflavored Pork Rinds into a food processor and pulse until ground into very fine crumbs. You should end up with around 3 tbsp of ground Unflavored Pork Rinds. 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.
Add eggs, Kewpie Mayo, Soy Sauce, green onions and ground Unflavored Pork Rinds into the large mixing bowl and mix well.
Heat a large skillet on medium heat and add 1 tbsp olive oil.
Drop a large spoonful of the shrimp cake mixture at a time. Using the back of your spoon, gently press down on the shrimp cakes to flatten ever so slightly and cook for 2.5-3.5 minutes until browned.
Flip over and cook for another 1-2 minutes. Both sides should be golden brown.
Transfer to a serving plate and enjoy with the lemon garlic aioli sauce.