Rinse the shrimp in cold water, drain and dry with paper towel.
Set up 3 shallow bowls. In one bowl, combine the coconut flour, onion, and garlic powder with 1/4 teaspoon salt and 1/8 teaspoon pepper. In another bowl, whisk the egg with 1 tablespoon water. In the third bowl, combine the coconut flakes and the pork rind crumbs.
Dredge each shrimp into the coconut flour, tapping off any excess. Next, dip it into the egg mixture. Finally, toss it in the coconut-pork crumb mixture, using your hands to gently press the mixture onto the shrimp. Place each shrimp onto a plate or parchment lined baking sheet.
Make the sauce: in a small bowl, whisk together the mayonnaise, chili garlic sauce, sweetener, and lime juice. Refrigerate until use.
Set a wire rack or some paper towels over a sheet pan. Heat the oil in a medium sauté pan over medium-high heat. Working in batches to not overcrowd, add the shrimp and sauté 1-1/2 minutes per side, until the exterior is golden brown and the shrimp is pink and cooked through. Remove the shrimp to the prepared rack. Sprinkle with salt, then serve with the dipping sauce on the side.