Grilled Shrimp Caesar Wraps

There's something about summer that makes you crave food you can eat with your hands, and these grilled shrimp Caesar wraps somehow became my go-to when friends drop by unexpectedly. I'd thrown together leftover grilled shrimp with some romaine one lazy afternoon, drizzled it with a quick Caesar dressing I'd made while waiting for the grill to heat, and wrapped it all in a warm tortilla—and suddenly I had something that tasted both elegant and completely effortless. That one-handed meal turned into the dish I reach for whenever I want something that feels restaurant-quality but comes together in under half an hour.

I made these for a small gathering on a weeknight when I'd somehow committed to feeding six people on zero notice, and what surprised me wasn't that they turned out well—it was that everyone kept asking if they could build their own wraps, turning the whole thing into this casual assembly line moment in my kitchen. Watching people customize theirs with extra tomatoes or extra dressing reminded me that the best meals aren't always the ones you've planned for weeks; sometimes they're the ones that come together because you trusted yourself enough to improvise.

Ingredients

• Large shrimp (1 lb): Buy them frozen if fresh aren't available—they thaw quickly and actually hold up better on the grill than fresh shrimp sometimes does.
• Olive oil: Use the regular kind for coating the shrimp; save your expensive extra-virgin for the dressing where you'll actually taste it.
• Smoked paprika and garlic powder: These two transform plain shrimp into something with real character, and they're worth keeping stocked.
• Mayonnaise: The base of your Caesar, and yes, homemade is lovely if you have time, but a good store-bought version gets you ninety percent of the way there.
• Fresh lemon juice: Bottled will work in a pinch, but fresh juice makes a noticeable difference in brightness.
• Worcestershire sauce: A small amount goes a long way—it's the secret depth you taste but can't quite name.
• Flour tortillas: Large ones matter here; they need to be big enough to hold everything without tearing or becoming impossible to roll.
• Romaine lettuce: Chop it just before assembly so it stays crisp and doesn't get watery sitting in a bowl.
• Shaved Parmesan: A vegetable peeler works beautifully if you have a block of cheese; the wide shavings look nicer than shredded.

Instructions

Get your grill ready:

Heat your grill or grill pan to medium-high until you can barely hold your hand above it for more than a second. This takes about five minutes and makes all the difference in getting that light char on your shrimp.

Season your shrimp:

Toss the shrimp in olive oil, salt, pepper, smoked paprika, and garlic powder in a bowl, making sure every piece gets coated evenly. Don't skip this step—the seasoning creates the flavor that makes these wraps special.

Grill the shrimp:

Place them directly on the grill grates and leave them alone for 2 to 3 minutes before flipping; they'll release when they're ready and you'll see them turning opaque. Give the other side the same time, then transfer to a plate.

Make your Caesar dressing:

Whisk together the mayonnaise, Parmesan, lemon juice, olive oil, mustard, Worcestershire, minced garlic, and black pepper until smooth. Taste it and add more lemon juice if you like it tangier.

Warm your tortillas:

A dry skillet over medium heat for about 30 seconds per side, or a quick pass through the microwave wrapped in a damp towel, makes them pliable enough to roll without cracking.

Build your wraps:

Lay a warm tortilla flat, layer the romaine in the center, top with grilled shrimp, then scatter shaved Parmesan, tomatoes, and croutons over that. Drizzle generously with Caesar dressing.

Roll and serve:

Fold in the sides first, then roll from the bottom up tightly so nothing falls out when you bite into it. Slice in half on a diagonal if you want them to look restaurant-ready.

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There was a moment last summer when my sister took that first bite and just closed her eyes, and I realized that sometimes the food we make becomes less about feeding people and more about creating a small moment of genuine pleasure for them. These wraps became that for us—simple enough to make on a Tuesday, special enough to remember on a random Thursday.

The Grilling Question

A lot of people worry that grilling shrimp is risky because they cook so fast, but that's actually their best feature. You're not trying to cook them all the way through over gentle heat—you're trying to get color on the outside while the inside stays tender, which happens in minutes if your grill is actually hot enough. The temptation is to lower the heat and give yourself more time, but resist it; medium-high is exactly where you want to be.

The Caesar Dressing Shortcut

There's no shame in using store-bought Caesar if time is short, but making your own takes maybe three minutes and tastes noticeably fresher. The real secret is whisking everything together smoothly before assembly—lumpy dressing will slide around inside the wrap and make the tortilla soggy if you're not careful.

Customization and Variations

These wraps are forgiving enough to work with whatever you have on hand and flexible enough to match whatever diet someone at your table follows. The beauty of building them at the table is that everyone gets exactly what they want, and no one feels like they're eating around something they don't like.

• Swap Greek yogurt for mayonnaise in the dressing to cut the richness without losing that creamy texture.
• Add a pinch of crushed red pepper flakes to the shrimp before grilling if you like heat, or pass them at the table for people to add their own.
• Gluten-free tortillas and croutons make this work perfectly for anyone avoiding gluten, with no compromise in flavor.

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There's comfort in knowing you can make something that tastes like you spent all afternoon in the kitchen when really you've just been smart about your time. These wraps taught me that.

Recipe FAQs

→ How do you cook the shrimp for the wraps?

Coat the shrimp with olive oil and seasonings like smoked paprika, garlic powder, salt, and pepper. Grill over medium-high heat for 2-3 minutes per side until opaque and lightly charred.

→ Can I use a different type of lettuce?

Yes, while romaine provides a crisp texture and mild flavor, you can substitute with iceberg or butter lettuce for variation.

→ What can be added to the wrap for extra crunch?

Croutons or chopped nuts add a satisfying crunch, enhancing the texture alongside fresh romaine.

→ Is there a lighter alternative for the creamy dressing?

Greek yogurt can replace mayonnaise in the dressing for a lighter, tangier finish without sacrificing creaminess.

→ How can these wraps be adapted for gluten-free diets?

Use gluten-free tortillas and ensure croutons (if added) are gluten-free to accommodate gluten sensitivities.