# What You Need:
→ Crispy Shrimp
01 - 1.1 pounds medium shrimp, peeled and deveined
02 - ½ cup all-purpose flour
03 - 2 large eggs, beaten
04 - 1 cup panko breadcrumbs
05 - 1 teaspoon smoked paprika
06 - ½ teaspoon garlic powder
07 - ½ teaspoon salt
08 - ¼ teaspoon black pepper
09 - ½ teaspoon cayenne pepper (optional)
10 - Vegetable oil, for frying
→ Salad
11 - 1 large head romaine lettuce, washed and chopped
12 - 1 ripe avocado, sliced
13 - 1½ cups cherry tomatoes, halved
14 - ½ small red onion, thinly sliced
15 - ½ cucumber, sliced
16 - Fresh cilantro or parsley, for garnish
→ Sriracha-Lime Dressing
17 - 3 tablespoons mayonnaise
18 - 2 tablespoons Greek yogurt
19 - 2 tablespoons lime juice (about 1 lime)
20 - 1 tablespoon sriracha sauce
21 - 1 teaspoon honey
22 - ½ teaspoon garlic powder
23 - Salt and black pepper, to taste
# Steps:
01 - Pat shrimp dry with paper towels. Arrange three shallow bowls: one with flour, one with beaten eggs, and one with panko combined with smoked paprika, garlic powder, salt, black pepper, and cayenne pepper.
02 - Dredge each shrimp in flour, then dip into beaten eggs, and finally coat evenly with the seasoned panko mixture.
03 - Heat vegetable oil to ¾ inch depth in a large skillet over medium-high heat. Fry shrimp in batches for 2 to 3 minutes per side until golden and crispy. Drain on paper towels.
04 - Whisk together mayonnaise, Greek yogurt, lime juice, sriracha sauce, honey, garlic powder, salt, and black pepper until smooth.
05 - Arrange lettuce, avocado slices, cherry tomatoes, red onion, and cucumber in a large bowl or on individual plates. Top with crispy shrimp.
06 - Drizzle salad with sriracha-lime dressing. Garnish with fresh cilantro or parsley and serve immediately.
