Grilled Shrimp Caesar Wraps (Print)

Grilled shrimp with crisp romaine and creamy Caesar dressing in soft tortillas

# Components:

→ Shrimp

01 - 1 lb large shrimp, peeled and deveined
02 - 1 tbsp olive oil
03 - 1/2 tsp kosher salt
04 - 1/4 tsp freshly ground black pepper
05 - 1/2 tsp smoked paprika
06 - 1/2 tsp garlic powder

→ Caesar Dressing

07 - 1/4 cup mayonnaise
08 - 2 tbsp grated Parmesan cheese
09 - 1 tbsp fresh lemon juice
10 - 1 tbsp extra-virgin olive oil
11 - 1 tsp Dijon mustard
12 - 1 tsp Worcestershire sauce
13 - 1 garlic clove, minced
14 - 1/4 tsp 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 and serve immediately.

# Expert Advice:

01 -
  • Grilled shrimp gets a beautiful char in minutes, making you feel like you've mastered actual cooking when really you've just been standing near heat.
  • The Caesar dressing is homemade but tastes restaurant-quality, which means you can stop pretending the bottled stuff is acceptable.
  • Everything comes together in under 30 minutes, so weeknight dinners suddenly feel less like a chore.
02 -
  • Don't peel shrimp the morning before unless you want them to sit in their own moisture all day, peel them right before grilling for the best texture.
  • The tortilla warmth matters more than you'd think—a cold tortilla becomes tough and resistant, but a warm one becomes your friend.
03 -
  • If your shrimp are small or frozen, check them at the 1.5-minute mark—they cook faster than large ones and you don't want to overcook them out of habit.
  • Make the dressing first and let it sit in the fridge while you prep everything else, the flavors merge and deepen while you're handling other tasks.
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