Pat dry defrosted raw shrimp (do not use cooked shrimp!).

Prepare 3 bowls. Combine flour, salt and pepper in the first bowl. Whisk an egg (or two if needed) in the second bowl. Add panko breadcrumbs to the third bowl.

Dip shrimp into the flour mixture, then the egg mixture, then the panko breadcrumbs. Use fingers to press the panko breadcrumbs onto the shrimp. Repeat until all the shrimp are breaded.

Heat up a large skillet filled with half an inch of olive oil. Once oil is hot, gently drop shrimp onto the skillet. Do not overlap shrimp or overcrowd the skillet. Do this two batches if necessary.

Flip shrimp over once one side is cooked and golden brown. Shrimp cooks fast, and should not need to be cooked for more than a couple of minutes on each side if the oil is hot. Shrimp should curl when cooked, and once it is golden brown, remove from heat to a plate lined with paper towel.

Combine cooked rice, pickled onions, shredded carrots, avocado, cucumber, and crispy shrimp onto a bowl. Garnish with green onion.

Serve and enjoy!