Gather all the ingredients.
Preheat oven to 400F, line baking sheet with aluminum foil, and spray with cooking oil or use a silicone baking mat.
Peel and prepare shrimp as needed (keep tail on). Dry with paper towel. Once dried, sprinkle black pepper on both sides.
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 an beaten egg, and 1 mixing bowl with a mixture of the crushed Unflavored Pork Rinds and shredded coconuts (mix well).
In this order, dip and coat each shrimp: Almond Flour > eggs > crushed Unflavored Pork Rinds/shredded coconuts. Once coated, place onto baking sheet.
Place baking sheet on middle rack and bake for 15-17 minutes until crust is golden brown.
In the meantime, finely chop green onions and set aside.
In a small mixing bowl, combine Kewpie Mayo, Swerve/Monkfruit, Sriracha, a pinch of salt and pepper. Mix well, top with green onions and set aside.
1Serve with dipping sauce.