Grilled Shrimp Caesar Wraps (Print Version)

Tender grilled shrimp and crisp romaine with 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 inches
16 - 4 cups chopped romaine lettuce
17 - 1/3 cup shaved Parmesan cheese
18 - 1 cup cherry tomatoes, halved
19 - 1/2 cup croutons

# How to Make It:

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. Remove from heat and set aside.
04 - In a small bowl, whisk together mayonnaise, grated Parmesan cheese, fresh 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 lettuce, grilled shrimp, shaved Parmesan cheese, 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 shrimp is still warm.

# Additional Tips::

01 -
  • Ready in under 30 minutes, which means weeknight dinners actually feel possible.
  • The grilled shrimp gets this beautiful char that makes the whole wrap taste way more special than it has any right to be.
  • You can prep everything ahead and let people build their own, which takes the pressure off you.
02 -
  • Don't overcrowd your grill—shrimp cook fast and unevenly if they're piled on top of each other, so give them space.
  • If your tortillas are falling apart when you roll them, they weren't warm enough; a 30-second reheat in a dry pan makes all the difference.
03 -
  • Dry your shrimp with a paper towel before grilling—moisture is the enemy of a good sear.
  • Keep your dressing on the side or drizzle it sparingly until you're ready to eat; too much too early and your tortilla gets soggy.
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