# What You Need:
→ Crispy Shrimp
01 - 1.1 lb medium shrimp, peeled and deveined
02 - ½ cup all-purpose flour
03 - 2 large eggs, beaten
04 - 1 cup panko breadcrumbs
05 - 1 tsp smoked paprika
06 - ½ tsp garlic powder
07 - ½ tsp salt
08 - ¼ tsp black pepper
09 - ½ tsp cayenne pepper (optional)
10 - Vegetable oil, for frying (about ¾ inch deep)
→ Salad Components
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 tbsp mayonnaise
18 - 2 tbsp Greek yogurt
19 - 2 tbsp lime juice (approximately 1 lime)
20 - 1 tbsp sriracha sauce
21 - 1 tsp honey
22 - ½ tsp garlic powder
23 - Salt and black pepper, to taste
# Step-by-Step:
01 - Pat shrimp dry with paper towels. Arrange three shallow bowls with flour, beaten eggs, and panko breadcrumbs combined with smoked paprika, garlic powder, salt, black pepper, and cayenne pepper.
02 - Dredge each shrimp first in flour, then dip into the beaten eggs, followed by coating evenly with the seasoned panko mixture.
03 - Heat vegetable oil in a large skillet to approximately 180°C (350°F), ensuring a depth of about ¾ inch. Fry shrimp in batches for 2 to 3 minutes per side until golden brown and crispy. Drain on paper towels.
04 - Whisk together mayonnaise, Greek yogurt, lime juice, sriracha, honey, garlic powder, salt, and pepper in a small bowl until smooth and well combined.
05 - In a large salad bowl or individual plates, combine chopped romaine lettuce, sliced avocado, halved cherry tomatoes, red onion, and cucumber. Top with the crispy shrimp.
06 - Drizzle the sriracha-lime dressing over the salad and garnish with fresh cilantro or parsley. Serve immediately while shrimp remains crisp.
