Peel and devein shrimp, leaving the tails intact. Dry shrimp thoroughly with a paper towel. Season with the shrimp seasoning. Set aside.
In the bowl of a food processor add the chicharrones. Pulse to grind the chicharrones. Combine the chicharrones with the unsweetened coconut. Set aside.
Place the egg whites, coconut flour, and unsweetened coconut in three different shallow bowls. Dip each shrimp in the egg white, almond flour, egg white again, and chicharrones/coconut mixture. Place on a parchment-lined platter for frying.
In a large dutch oven or iron skillet, heat the vegetable oil over medium-high heat to 350℉. Cook the shrimp in batches, turning once. The shrimp will only cook for approximately 1-2 minutes on each side and will turn golden brown when done.
In a small bowl, combine all ingredients and mix well.
In a small bowl combine the chili-garlic sauce and mayonnaise. Stir to combine. Refrigerate until ready to serve.