In a food processor, combine the ground pork rinds, grated Parmesan cheese, almond flour, and smoked paprika. Pulse until finely mixed and well combined.

In a separate bowl, beat the eggs until well mixed.

Dip each jumbo shrimp into the beaten eggs, allowing excess to drip off, then coat in the breading mixture.

In a nonstick skillet, add enough oil to cover the bottom and heat over medium heat.

Carefully place the breaded shrimp in the skillet and fry for 2-3 minutes on each side.

Transfer cooked shrimp to a plate lined with paper towels.

In a mixing bowl, whisk together the sugar-free ketchup, prepared horseradish, fresh lemon juice, and salt.

Serve the crispy shrimp with cocktail sauce for dipping.