# What You'll Need:
→ Crispy Shrimp
01 - 1.1 lb (500 g) medium shrimp, peeled and deveined
02 - ½ cup (60 g) all-purpose flour
03 - 2 large eggs, beaten
04 - 1 cup (100 g) 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
→ Salad
11 - 1 large head romaine lettuce, washed and chopped
12 - 1 ripe avocado, sliced
13 - 1½ cups (200 g) 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 (about 1 lime)
20 - 1 tbsp sriracha sauce
21 - 1 tsp honey
22 - ½ tsp garlic powder
23 - Salt and black pepper, to taste
# How to Make It:
01 - Pat shrimp dry using paper towels. Arrange three shallow bowls containing flour, beaten eggs, and panko mixed with smoked paprika, garlic powder, salt, black pepper, and cayenne pepper respectively.
02 - Dredge each shrimp sequentially in flour, dip into eggs, and coat thoroughly with the seasoned panko mixture.
03 - Heat vegetable oil to approximately 175°C (350°F) about ¾ inch deep in a large skillet over medium-high heat. Fry shrimp in batches for 2 to 3 minutes per side until golden and crisp. Drain on paper towels.
04 - In a small bowl, whisk together mayonnaise, Greek yogurt, lime juice, sriracha sauce, honey, garlic powder, salt, and black pepper until smooth and homogenous.
05 - Combine chopped romaine lettuce, sliced avocado, cherry tomatoes, red onion, and cucumber in a serving bowl or individual plates. Arrange crispy shrimp on top.
06 - Drizzle sriracha-lime dressing evenly over the salad and garnish with fresh cilantro or parsley. Serve immediately while shrimp are warm.
