Grilled Shrimp Caesar Wraps

One Tuesday afternoon, I was standing in my kitchen staring at a pound of beautiful Gulf shrimp, wondering how to make lunch feel less ordinary. My friend had just texted asking if she could swing by, and I wanted something that felt intentional but didn't require hours of fussing. I grabbed a tortilla, remembered how much I loved Caesar salad, and thought, why not wrap this all together with some char from the grill? Twenty minutes later, she was biting into something warm and crispy and unexpectedly perfect.

I made these wraps for a small gathering on a humid summer evening when nobody wanted anything heavy. Someone asked if I'd made the dressing from scratch, and when I said yes, the look on their face made me realize how often we assume homemade is complicated. By the end of the night, people were asking for the recipe, which honestly just meant telling them to grill some shrimp and not overthink the Caesar part.

Ingredients

• Large shrimp, peeled and deveined: Look for ones that feel firm and smell like ocean, not ammonia, which is the first sign something's off.
• Olive oil: Use regular olive oil for cooking the shrimp and save the expensive extra-virgin for the dressing where you can actually taste it.
• Kosher salt and freshly ground black pepper: Kosher salt dissolves faster and tastes cleaner than table salt, and fresh pepper makes all the difference in how the shrimp seasons.
• Smoked paprika and garlic powder: These two are what turn basic grilled shrimp into something that makes people ask what you did differently.
• Mayonnaise: Full fat is worth it here because it emulsifies the dressing and makes it creamy without needing eggs separately.
• Grated Parmesan cheese: Get real Parmesan if you can, the stuff in the shaker just doesn't melt into the dressing the same way.
• Fresh lemon juice: Always squeeze it yourself, bottled tastes hollow next to the brightness fresh juice brings.
• Dijon mustard and Worcestershire sauce: These are the secret depth that makes people think your Caesar dressing is restaurant quality.
• Romaine lettuce: Chop it right before assembly so it stays crisp and doesn't wilt from the warm shrimp.
• Large flour tortillas: Buy the thickest ones you find because thin ones tear when you try to roll them up tight.
• Shaved Parmesan: Use a vegetable peeler on a wedge or buy the shaved variety, it looks better than grated and actually tastes lighter.
• Cherry tomatoes and croutons: These are optional but they're what turn a wrap into something that has actual texture and keeps things interesting.

Instructions

Get your grill ready:

Heat your grill or grill pan to medium-high heat for a few minutes until you can hold your hand over it and feel real warmth, not just warmth.

Season the shrimp:

Toss the shrimp with olive oil, salt, pepper, smoked paprika, and garlic powder in a bowl, making sure each piece gets coated so the seasoning doesn't slide off when they hit the heat. Take a moment to smell them because this is when you know you're doing something right.

Grill with confidence:

Place shrimp on the grill and leave them alone for two to three minutes per side until they turn opaque and get those beautiful char marks. They cook fast, so don't wander off.

Make the dressing:

Whisk together mayo, Parmesan, lemon juice, olive oil, mustard, Worcestershire, minced garlic, and black pepper until it's smooth and creamy. Taste it and adjust lemon or salt if it needs brightness.

Warm your tortillas:

Heat them in a dry skillet or wrap them in a damp paper towel and microwave for thirty seconds so they're pliable and won't crack when you roll them.

Build each wrap:

Lay a tortilla flat, add a layer of chopped romaine in the center, then pile on grilled shrimp, shaved Parmesan, tomatoes if using, and croutons if you want crunch. Drizzle generously with the Caesar dressing.

Roll it tight:

Fold in the sides first, then roll from the bottom up with enough tension so it doesn't fall apart when someone picks it up. Slice in half on the diagonal if you want it to look intentional.

Serve right away:

These are best eaten immediately while the shrimp is still warm and the lettuce is still crisp.

Save

What made these wraps stick around in my regular rotation wasn't just how fast they came together. It was watching someone who normally orders salads actually enjoy something warm and substantial, realizing that sometimes the bridge between what sounds healthy and what actually tastes good is just shrimp and a good dressing.

Grilling Shrimp Without Overcooking

The biggest mistake I made early on was leaving shrimp on the grill too long, thinking they needed more time. They go from tender to rubbery in about thirty seconds, so the trick is watching for that color change from gray to opaque and trusting that it means they're done. A grill pan with ridges actually works better than an open grill if you're worried about losing a shrimp through the grates, and the char you get is just as good.

Building Wraps That Actually Hold Together

The order of layers matters more than you'd think. If you put too much wet dressing on first, it soaks into the lettuce and makes everything slip around when you're trying to roll. I learned to put the lettuce down first to act as a barrier, then shrimp and cheese on top, and drizzle the dressing last so it coats everything without making the foundation soggy. Warmed tortillas are non-negotiable because a cold one is stiff and will crack.

Making Caesar Dressing That Tastes Like a Restaurant Made It

The secret isn't complicated, it's just using real ingredients and not being shy with them. Fresh lemon juice, real Parmesan, good mustard, and that umami kick from Worcestershire are what separate homemade from bottled. If you don't have Worcestershire, you can skip it, but you'll taste the difference. Some people add a tiny anchovy or a raw egg yolk for extra richness, which is delicious if you're comfortable with those things.

• Make the dressing at least thirty minutes ahead so the flavors have time to meld together.
• If you want it lighter, swap Greek yogurt for half the mayo and it becomes something you don't feel guilty eating.
• Keep extra dressing in a jar in the fridge for salads all week long.

Save

These wraps are proof that satisfying food doesn't have to be complicated or time consuming. Make them once and they'll become your answer to the question of what to cook when you want something that tastes intentional but takes almost no effort.

Recipe Q&A

→ How do I prevent shrimp from sticking to the grill?

Make sure to oil the grill grates and shrimp evenly before cooking. Preheating the grill to medium-high helps create a sear that minimizes sticking.

→ Can I substitute romaine with another lettuce type?

Crisp lettuces like iceberg or butterhead work well, but romaine offers the ideal crunch and flavor balance for this wrap.

→ Is it better to use homemade or store-bought Caesar dressing?

Homemade dressing provides fresher flavor and can be customized to taste, but quality store-bought versions are a convenient alternative.

→ How should I warm tortillas for easier rolling?

Lightly heating tortillas in a dry skillet or microwaving for 15–20 seconds makes them pliable and easier to wrap.

→ What optional ingredients can enhance these wraps?

Cherry tomatoes and croutons add freshness and crunch, while a sprinkle of red pepper flakes gives a subtle heat boost.