# 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
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, about ¾ inch deep
→ 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
# Directions:
01 - Pat the shrimp dry with paper towels. Arrange three shallow bowls containing flour, beaten eggs, and panko mixed with smoked paprika, garlic powder, salt, black pepper, and cayenne pepper.
02 - Dredge each shrimp in flour, dip into the beaten eggs, then coat thoroughly with the seasoned panko mixture.
03 - Heat vegetable oil to about ¾ inch (2 cm) 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 - In a small bowl, whisk mayonnaise, Greek yogurt, lime juice, sriracha, honey, garlic powder, salt, and black pepper until smooth.
05 - Place chopped romaine, avocado slices, halved cherry tomatoes, red onion, and cucumber into a large bowl or individual plates. Top with crispy shrimp.
06 - Drizzle the sriracha-lime dressing over the salad and garnish with fresh cilantro or parsley. Serve immediately.
