Prep the shrimp. Pat the shrimp very dry with paper towels. Moisture is the enemy of crispiness. If using tails, leave them on for easy grabbing, or remove for easier eating.

Set up the breading station. In one bowl, whisk eggs with water. In a second bowl, mix cornstarch, panko, garlic powder, onion powder, smoked paprika, salt, and pepper.

Bread the shrimp. Dip each shrimp in the egg wash, let the excess drip, then press into the panko-cornstarch mix. Set on a wire rack so the coating adheres.

Heat the oil. Add 1/4 inch of neutral oil to a large skillet. Heat over medium-high until shimmering. A crumb should sizzle on contact. For air fryer: preheat to 390°F and lightly coat the basket with cooking spray.

Cook the shrimp. Fry in batches, about 2 minutes per side, until golden and just opaque. Don’t crowd the pan. Transfer to a rack or paper towels and season with a pinch of salt. Air fryer method: arrange in a single layer, spray lightly with oil, and cook 6–8 minutes, flipping halfway, until crisp and cooked through.

Make the Buffalo glaze. In a small saucepan, warm hot sauce and butter over low heat until melted and smooth. Stir in honey and a splash of vinegar for balance. Keep warm.

Toss gently. Place the cooked shrimp in a large bowl and spoon over enough Buffalo sauce to coat. Toss carefully so the crust stays intact. Reserve extra sauce for drizzling.

Mix the dressing. Stir yogurt, mayonnaise, lemon juice, herbs, garlic powder, salt, and pepper. Thin with water until it’s pourable but creamy. Taste and adjust acidity and salt.

Assemble the salad base. In a large bowl, combine chopped romaine, sliced celery, halved cherry tomatoes, sliced cucumber, red onion slivers, and shredded carrot. Toss with a little dressing so the greens are lightly coated.

Top and finish. Add sliced avocado, the crispy Buffalo shrimp, and crumbled blue cheese (if using). Drizzle with more dressing and a bit of extra Buffalo sauce. Finish with chopped chives and a squeeze of lemon.