In one bowl, whisk the eggs until smooth and frothy.

In another bowl, combine the flour, garlic powder, paprika, salt, and black pepper.

Place the panko breadcrumbs into a separate shallow bowl.

Coat each shrimp in the seasoned flour, dip into the eggs, then press into the panko breadcrumbs until fully coated.

Heat the vegetable oil in a frying pan over medium heat until shimmering but not smoking.

Add the shrimp in a single layer and cook for 2–3 minutes per side until deeply golden, crisp, and cooked through.

Transfer the cooked shrimp onto paper towels to keep them crispy while removing excess oil.

In a small bowl, stir together the mayonnaise, sriracha, soy sauce, honey, and lime juice until creamy and smooth.

Divide the warm cooked rice between serving bowls.

Arrange the cabbage, cucumber, carrots, avocado, and green onions around the rice for a colorful presentation.

Place the crispy shrimp on top while still hot and crunchy.

Drizzle the spicy sauce generously over the bowl.

Sprinkle sesame seeds over the top and serve immediately while the shrimp are crisp and warm.