Grilled Shrimp Caesar Wraps (Printable Version)

Tender grilled shrimp and crunchy romaine layered in soft tortillas with creamy Caesar dressing.

# What You'll Need:

→ Shrimp

01 - 1 lb large shrimp, peeled and deveined
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon freshly ground black pepper
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder

→ Caesar Dressing

07 - 1/4 cup mayonnaise
08 - 2 tablespoons grated Parmesan cheese
09 - 1 tablespoon fresh lemon juice
10 - 1 tablespoon extra-virgin olive oil
11 - 1 teaspoon Dijon mustard
12 - 1 teaspoon Worcestershire sauce
13 - 1 garlic clove, minced
14 - 1/4 teaspoon black pepper

→ Wrap Assembly

15 - 4 large flour tortillas, 10-inch diameter
16 - 4 cups chopped romaine lettuce
17 - 1/3 cup shaved Parmesan cheese
18 - 1 cup cherry tomatoes, halved
19 - 1/2 cup croutons

# Directions:

01 - Preheat grill or grill pan to medium-high heat.
02 - In a bowl, toss shrimp with olive oil, salt, pepper, smoked paprika, and garlic powder until evenly coated.
03 - Grill shrimp for 2 to 3 minutes per side, until opaque and lightly charred. Remove and set aside.
04 - In a small bowl, whisk together mayonnaise, Parmesan, lemon juice, olive oil, Dijon mustard, Worcestershire sauce, minced garlic, and black pepper until smooth.
05 - Warm tortillas slightly in a dry skillet or microwave for easier rolling.
06 - In the center of each tortilla, layer chopped romaine, grilled shrimp, shaved Parmesan, cherry tomatoes, and croutons. Drizzle with Caesar dressing.
07 - Fold in sides and roll up tightly to form wraps. Slice in half if desired and serve immediately.

# Expert Tips:

01 -
  • It's a full meal you can actually hold and eat without making a mess, which is harder to pull off than you'd think.
  • The combination of smoky grilled shrimp, crisp lettuce, and tangy Caesar dressing hits every flavor note your palate's been quietly craving.
  • Twenty-eight minutes from hungry to satisfied, with zero fussy techniques standing between you and dinner.
02 -
  • Don't overcrowd the grill—shrimp release water when they cook, and if they're touching each other they'll steam instead of getting that beautiful char you're after.
  • Room-temperature ingredients mix into the dressing more smoothly than cold ones straight from the fridge, so let your mayonnaise sit out for a few minutes first.
03 -
  • Prep everything except the actual grilling ahead of time—chop your lettuce and tomatoes, make your dressing, and portion out your tortillas so you're only 8 minutes away from dinner when guests arrive.
  • If your shrimp stick to the grill grates, they weren't hot enough; next time wait another minute before placing them down, and they'll release easily when they're ready to flip.
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