Pin There's something about the smell of shrimp hitting a hot grill that makes me stop and pay attention. My neighbor once leaned over the fence with a bewildered look, asking what smelled so good, and when I told her it was just shrimp and tortillas, she laughed—thought I was making something complicated. That's when I realized these wraps are deceptively simple, the kind of meal that looks impressive but feels effortless once you get the rhythm down.
I made these for my sister's book club once, nervously wrapping them while everyone chatted in the living room. When she bit into one and her eyes widened, someone asked if they were store-bought, which felt like the highest compliment. Now she texts me for the recipe at least twice a month, usually late at night when she's planning menus.
Ingredients
- Large shrimp, peeled and deveined: One pound gives you enough substance to make these wraps feel like actual food, not just lettuce with a shrimp cameo—buy them frozen if fresh feels intimidating, they'll thaw while you prep everything else.
- Olive oil: Use a good one for coating the shrimp, something you'd actually taste if it were alone on bread.
- Smoked paprika and garlic powder: These aren't fancy, but they transform plain shrimp into something that tastes like you know what you're doing.
- Mayonnaise: The foundation of the dressing, and honestly, you need the real thing here, not the diet version.
- Fresh lemon juice: Never use bottled if you can help it; the brightness makes everything taste alive.
- Worcestershire sauce: A small amount does invisible work, adding depth that makes people ask what your secret ingredient is.
- Flour tortillas: Pick ones that feel soft when you squeeze the package; stale tortillas will ruin the whole vibe.
- Romaine lettuce: The crunch here is non-negotiable, it's what separates this from being a sad wrap situation.
- Shaved Parmesan: Use a vegetable peeler on a block of real Parmesan, the pre-shredded stuff gets weird and clumpy.
Instructions
- Fire up the grill:
- Get your grill or grill pan screaming hot over medium-high heat—you want it hot enough that when you hold your hand above it, you can only count to three before pulling away. This is what gives the shrimp those charred edges that make people think you're fancy.
- Dress the shrimp:
- Toss your pound of shrimp in a bowl with olive oil, salt, pepper, smoked paprika, and garlic powder, making sure every piece gets coated. The seasoning should make the shrimp look darker and more interesting than when you started.
- Grill with confidence:
- Place shrimp directly on the grill and let them sit for 2 to 3 minutes—don't fuss with them, they need time to get that char. Flip them once and give the other side the same treatment until they're opaque and smell like a fancy restaurant.
- Make the dressing:
- While the shrimp cools, whisk together mayonnaise, grated Parmesan, fresh lemon juice, olive oil, Dijon mustard, Worcestershire sauce, minced garlic, and black pepper until it's smooth and creamy. Taste it and adjust—if it needs more punch, add another squeeze of lemon or a dash more Worcestershire.
- Warm the tortillas:
- Give your tortillas a quick warm in a dry skillet or even 15 seconds in the microwave, wrapped in a damp towel—this makes them pliable and prevents that annoying cracking situation when you roll them.
- Build your wraps:
- Lay a tortilla flat, layer chopped romaine in the center, add a generous handful of grilled shrimp, scatter shaved Parmesan, add cherry tomatoes if you want brightness, and finish with croutons for crunch. Drizzle generously with the Caesar dressing—don't be shy.
- Roll with purpose:
- Fold in the sides of the tortilla first, then roll it away from you like you're rolling a burrito, keeping it snug but not so tight that the filling bursts out. If you want, slice them in half on a diagonal, which makes them look more intentional.
- Serve while they're still warm:
- These taste best eaten right away, when the warmth of the shrimp and the coolness of the lettuce create that perfect textural moment.
Pin I served these to my dad once, who is notoriously critical about seafood and immediately launched into a story about eating ceviches in Peru, which is his way of saying something impressed him. He came back for seconds and asked me to write down what I did, which I took as his version of high praise.
The Secret to Perfect Grilled Shrimp
Shrimp are forgiving once you understand they cook fast—the moment they turn opaque, they're done, and a minute more means you're eating rubber. The smoked paprika and garlic powder aren't there to be fancy, they're there because they stick to the shrimp and create flavor when they hit the heat. Let the grill do the work instead of constantly flipping them around like you're nervous.
Why Homemade Caesar Dressing Changes Everything
Store-bought Caesar dressing tastes like it's apologizing for existing, but making it from scratch takes maybe three minutes and tastes like you actually care. The combination of mustard, Worcestershire, and lemon juice creates this complexity that makes people pause mid-bite and wonder what they're tasting. Once you realize how easy this is, you'll start making it for other things and wonder why you ever accepted the bottled version.
Assembly and Customization Ideas
These wraps work because each component can be tweaked to what you actually want to eat, which is the whole point of building them yourself. Croutons add a crunch that's honestly optional but transforms the texture, and cherry tomatoes brighten everything up with acidity and juiciness. If you want to make these your own, consider your additions carefully.
- Swap the croutons for toasted nuts if you prefer a different crunch, or skip them entirely if texture variety doesn't excite you.
- Red onion adds bite and is great if you like a sharper flavor profile, but start with thin slices so you don't overwhelm everything.
- A handful of fresh herbs like dill or parsley feels restaurant-level and takes zero extra effort.
Pin These wraps became my answer to the question of what to make when I want something that tastes like I tried but doesn't require me to stress. They're the kind of meal that reminds me cooking doesn't have to be complicated to be good.
Recipe FAQ
- → Can I use frozen shrimp for these wraps?
Yes, frozen shrimp work perfectly. Thaw them completely in the refrigerator overnight or under cold running water, then pat dry before seasoning and grilling for best results.
- → How do I store leftover Caesar dressing?
Store homemade Caesar dressing in an airtight container in the refrigerator for up to one week. The flavors actually develop and improve after a day or two.
- → What can I substitute for Worcestershire sauce?
Soy sauce mixed with a pinch of sugar and tamarind paste makes a decent substitute. For a closer match, try fish sauce or balsamic vinegar in small amounts.
- → Can I cook the shrimp on the stove instead?
Absolutely. Heat a skillet over medium-high heat with a drizzle of olive oil and cook the shrimp for 2-3 minutes per side until opaque and lightly charred.
- → How do I prevent the tortillas from tearing?
Warm tortillas in a dry skillet for 15-20 seconds per side or microwave them wrapped in damp paper towels for 20 seconds. Warm tortillas fold without cracking.
- → Can I make these wraps ahead of time?
Prepare all components in advance but assemble just before serving. Pre-assembled wraps can get soggy from the dressing and lettuce moisture.