Grilled Shrimp Caesar Wraps (Printable Version)

Tender grilled shrimp with crisp romaine and creamy Caesar dressing in soft tortillas

# 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.
08 - Serve immediately.

# Additional Tips::

01 -
  • Grilled shrimp gets smoky and tender in under five minutes, making this feel like restaurant quality without the fuss.
  • The warm tortillas soften as they cool, creating this perfect chewy texture that holds everything together without falling apart.
  • You can prep the dressing and chop the lettuce hours ahead, then assemble everything fresh just before serving.
02 -
  • Don't overcrowd the grill or the shrimp will steam instead of sear, so if you're cooking for more than four people, work in batches and keep the first batch warm.
  • The dressing tastes better when you use real Worcestershire sauce and actual lemon juice, not the bottled stuff, because those little differences add up to something people remember.
03 -
  • If your shrimp sticks to the grill, wait five more seconds before trying to flip it because the grill marks release naturally when they're ready.
  • Substitute Greek yogurt for half the mayonnaise if you want fewer calories but the same creamy mouthfeel, though real mayo does taste richer.
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