Save It My neighbor dropped off fresh shrimp from the farmers market one summer afternoon, and I had maybe thirty minutes before dinner guests arrived. Rather than panic, I remembered how quickly shrimp cooks on a hot grill and started imagining what would taste good wrapped up tight. These Caesar wraps came together almost by accident that evening, and now whenever I fire up the grill, someone always asks me to make them again.
I made these wraps for my daughter's softball team after a tournament, and watching them devour them in the parking lot told me everything I needed to know. Nobody left the table asking for ketchup or hot sauce, and that's when I knew this recipe had staying power.
Ingredients
- Large shrimp (1 lb, peeled and deveined): Buy the biggest ones you can find because they stay juicy on the grill and won't disappear into the wrap.
- Olive oil (1 tbsp for shrimp): Just enough to coat without making them slippery when you're placing them on the grill grates.
- Kosher salt and freshly ground black pepper: These are your foundation, so taste the seasoning mixture before grilling.
- Smoked paprika (1/2 tsp) and garlic powder (1/2 tsp): These two create that grilled depth without overpowering the natural sweetness of the shrimp.
- Mayonnaise (1/4 cup) and extra-virgin olive oil (1 tbsp for dressing): The mayo creates creaminess while the good olive oil adds brightness.
- Grated Parmesan cheese (2 tbsp in dressing, 1/3 cup for topping): Fresh grated tastes sharper and melts into the warm dressing better than pre-shredded.
- Fresh lemon juice (1 tbsp): Squeeze it yourself right before mixing so the acidity stays bright.
- Dijon mustard (1 tsp) and Worcestershire sauce (1 tsp): These add umami punch that makes people ask what's in your dressing.
- Minced garlic (1 clove): One is enough when it's fresh and you mince it fine.
- Large flour tortillas (4, 10-inch): Don't skimp on quality here because thin tortillas tear when you roll them.
- Chopped romaine lettuce (4 cups): Cut it just before assembly so it stays crisp and doesn't wilt in the warmth of the tortilla.
- Cherry tomatoes (1 cup, halved, optional) and croutons (1/2 cup, optional): These add texture contrasts, but the wraps work beautifully without them if you're in a rush.
Instructions
- Get your grill ready:
- Heat it to medium-high so you hear that sizzle when the shrimp hits the grates. If you don't have a grill, a grill pan works just as well and you'll see the same charring.
- Season the shrimp generously:
- Toss them in a bowl with the oil and spices until every piece is coated evenly. Let them sit for a minute while the grill finishes preheating.
- Grill until they curl and char:
- Place them in a single layer and resist the urge to move them around. Two to three minutes per side is all they need before they turn opaque and get those beautiful caramelized spots.
- Whisk the dressing smooth:
- Combine mayo, Parmesan, lemon juice, olive oil, mustard, Worcestershire, garlic, and pepper in a small bowl. Taste it and add a pinch more salt if needed.
- Warm the tortillas slightly:
- A dry skillet for thirty seconds per side or a quick microwave makes them pliable enough to roll without cracking. This step is worth the thirty seconds.
- Layer and dress each wrap:
- In the center of each warm tortilla, pile romaine first, then the warm shrimp, then shaved Parmesan, tomatoes, and croutons if using. Drizzle generously with dressing.
- Roll tight and secure:
- Fold the sides in first, then roll from bottom to top like you're wrapping a present. Slice diagonally in half if you want them to look fancy.
- Serve right away:
- These taste best while the shrimp is still warm and the tortilla is soft.
Save It My mother-in-law asked for the recipe after tasting one of these wraps, and that moment meant more to me than any five-star review. Food has a way of opening conversations and making people feel cared for, and these wraps do exactly that.
Why Grilled Shrimp Works So Well Here
Shrimp cooks so fast that you can grill it the same moment your guests arrive, which means those smoky, charred flavors are at their peak when you plate everything up. The heat also brings out natural sweetness in the shrimp that plays beautifully against the bright Caesar dressing. I've tried baking and pan-searing them for these wraps, but the grill char is what makes people ask for seconds.
Building the Perfect Dressing
The Caesar dressing is where this recipe becomes something special because you're making it from scratch instead of using bottled, which means you control the salt, the tang, and the garlic intensity. Whisking instead of shaking everything together creates this silky texture that coats the lettuce instead of pooling at the bottom of the wrap. Start with less dressing than you think you need, taste as you go, and remember that the warm shrimp will warm up the dressing slightly, intensifying its flavors.
Assembly and Storage Tips
If you're making these for a crowd, prep all your ingredients in advance and assemble just before serving so the tortillas stay pliable and the lettuce doesn't wilt from the warm dressing. You can refrigerate the dressing for up to three days and the leftover grilled shrimp for two, but the assembled wraps are best eaten the same day. Here's what makes the difference between an okay wrap and one people actually want to eat.
- Warm your tortillas right before assembly because cold ones crack when you fold them.
- Don't skimp on the dressing because that's what ties all the flavors together and keeps everything from feeling dry.
- Cut your lettuce into small pieces so it doesn't poke out of the sides when you bite into the wrap.
Save It These wraps have become my go-to when I need something that feels impressive but doesn't keep me in the kitchen for hours. They're flexible enough to adapt to what's in your fridge, yet structured enough that even a beginner can nail them on the first try.
Recipe FAQs
- → How do I prevent the tortilla from getting soggy?
Warm the tortillas before assembling and layer ingredients with the lettuce closest to the tortilla. Add dressing just before rolling and serve immediately for best texture.
- → Can I make these ahead of time?
Prepare the grilled shrimp and Caesar dressing up to 24 hours in advance. Store separately in the refrigerator and assemble wraps just before serving to maintain crispness.
- → What's the best way to grill shrimp?
Preheat grill to medium-high and cook shrimp 2-3 minutes per side until opaque and lightly charred. Don't overcook or they'll become rubbery. Let them rest briefly before assembling.
- → How can I make these lighter?
Substitute Greek yogurt for mayonnaise in the dressing, use whole wheat tortillas, and reduce the amount of Parmesan cheese. Increase romaine lettuce for added volume without extra calories.
- → What sides pair well with these wraps?
Serve with a light cucumber salad, fresh fruit, or roasted vegetables. A crisp Sauvignon Blanc or light pilsner beer complements the flavors beautifully as noted in the pairing suggestions.
- → Can I use frozen shrimp?
Yes, thaw frozen shrimp completely in the refrigerator before use. Pat them dry thoroughly with paper towels to ensure proper seasoning adherence and grilling.