Grilled Shrimp Caesar Wraps (Print Version)

Tender grilled shrimp and crisp romaine wrapped with creamy Caesar dressing in a soft tortilla.

# What You Need:

→ 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)
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 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.
08 - Serve immediately.

# Expert Advice:

01 -
  • The shrimp gets this smoky, slightly charred edge that makes everything taste like you actually know what you're doing.
  • You can throw it together faster than ordering takeout, which feels like cheating in the best way.
  • It's filling enough for dinner but light enough that you won't feel weighed down afterward.
02 -
  • Don't skip warming the tortillas or they'll tear and fall apart the second you try to roll them, which I learned the frustrating way the first time.
  • The dressing keeps for three days in the fridge, so you can actually make it ahead and have one less thing to worry about when people are coming over.
03 -
  • If your grill isn't available, pan-sear the shrimp in a hot skillet with a little oil for the same char and flavor in less time.
  • Slice the wraps in half before serving so people can actually hold them without everything falling out the bottom.
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