Chili-Lime Shrimp & Avocado Rice Paper Crunch with Cilantro-Lime Yogurt Dip

Ingredients

• 16 large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tsp chili powder
• 1 tbsp lime juice, fresh
• 8 rice paper wrappers
• 1 avocado, sliced
• 1 cup red bell pepper, thinly sliced
• 1 cup cucumber, julienned
• 1 cup cilantro, chopped

• 1 cup Greek yogurt
• 2 tbsp lime juice, fresh
• 1 cup cilantro, chopped
• 1 tsp garlic powder
• 1 tsp salt

1. 01
   In a medium bowl, combine shrimp, olive oil, chili powder, and lime juice. Toss to coat evenly and let marinate for 10 minutes.
2. 02
   Preheat the air fryer to 400°F (200°C).
3. 03
   Place shrimp in the air fryer basket in a single layer. Cook for 6-8 minutes or until shrimp are cooked through, flipping halfway.
4. 04
   Soak one rice paper wrapper in warm water for about 10-15 seconds until pliable. Place it on a clean surface.
5. 05
   Place 2 cooked shrimp, slices of avocado, red bell pepper, cucumber, and a sprinkle of cilantro in the center of the rice paper.
6. 06
   Fold the sides of the rice paper over the filling, then roll tightly to enclose. Repeat with remaining ingredients.
7. 07
   For the dip, combine Greek yogurt, lime juice, cilantro, garlic powder, and salt in a small bowl. Mix well.
8. 08
   Serve the rice paper rolls immediately with the cilantro-lime yogurt dip on the side.