In a medium bowl, toss the shrimp with olive oil, garlic powder, paprika, salt, and black pepper until well coated.

Heat a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes on each side, or until they are pink and opaque. Remove from heat and set aside.

In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, and cilantro.

In a separate small bowl, whisk together lime juice, fish sauce, honey, sriracha, and ginger to create the dressing.

Pour the dressing over the salad and toss gently to combine.

Add the cooked shrimp on top of the salad and sprinkle with chopped peanuts if desired. Serve immediately.