Grilled Shrimp Caesar Wraps (Printer-friendly)

Tender shrimp and crisp romaine paired with creamy Caesar dressing inside 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 mixing bowl, toss shrimp with olive oil, kosher salt, black pepper, smoked paprika, and garlic powder until evenly coated.
03 - Grill shrimp for 2 to 3 minutes per side until opaque and lightly charred. Transfer to a plate and set aside.
04 - In a small bowl, whisk together mayonnaise, grated Parmesan, lemon juice, extra-virgin 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 generously with Caesar dressing.
07 - Fold in the sides and roll up tightly to form wraps. Slice in half if desired.
08 - Serve immediately while wraps are fresh and ingredients are at optimal temperature.

# Expert Advice:

01 -
  • The shrimp gets those beautiful charred edges while staying impossibly tender inside, and nobody can resist that smoky-garlicky flavor combination.
  • Caesar dressing made fresh tastes like an entirely different thing from the bottled version, and you'll be drizzling it on salads for weeks after.
  • These wraps come together in under 30 minutes, making them perfect for weeknight dinners when you want something that feels special without the fuss.
02 -
  • Overcooked shrimp becomes rubbery and small, so keep a careful eye during those last couple minutes on the grill—the difference between perfect and overcooked is about 30 seconds.
  • Don't assemble these more than 15 minutes ahead of time, or the warm shrimp and dressing will start making the lettuce wilt and the tortilla absorb moisture and lose its integrity.
  • If your dressing breaks or looks separated, whisk in a tablespoon of water or milk slowly, and it should come back together beautifully.
03 -
  • Butterflying shrimp (cutting them lengthwise most of the way through without separating them) makes them look fancy on the grill and increases surface area for char.
  • A squeeze of fresh lemon juice over the assembled wraps just before eating brightens everything and prevents that heavy, dressing-logged feeling.
  • Greek yogurt truly works as a mayonnaise substitute if you want something lighter—use about three-quarters the amount since it's tangier and thinner.
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