Grilled Shrimp Caesar Wraps

Crisp grilled shrimp piled inside a Caesar wrap might just be my favorite fix for a summer lunch or quick weeknight dinner. The smoky shrimp mingles with creamy Caesar and fresh greens all wrapped up tight for a meal that is both satisfying and surprisingly simple. If you are new to making wraps at home this recipe will convince you it is even easier and tastier than most takeout.

I made these for a backyard gathering when I wanted something festive but manageable and everyone was reaching for seconds the moment they hit the platter.

Ingredients

• Shrimp: Look for firm unblemished shrimp, fresh or frozen, peeled and deveined for the fastest prep
• Olive oil: Brings a rich flavor and helps the seasonings stick to the shrimp
• Garlic powder and paprika: Together these add warmth and aroma, do not skimp and try to use fresh fragrant spices
• Lemon juice: Brightens up both the shrimp and the dressing, use real lemon for the best zing
• Mayonnaise: The creamy backbone of the dressing, choose a full fat jar for best flavor
• Parmesan cheese: Grated for the dressing, shaved for serving, choose a wedge and grate fresh for deeper taste
• Romaine lettuce: Classic for Caesar, it stays crisp even when dressed
• Flour tortillas: Large enough to wrap tightly, seek out the soft burrito style for easy rolling

Instructions

Marinate the Shrimp:

Place the peeled and deveined shrimp into a mixing bowl, drizzle with olive oil then sprinkle on garlic powder, paprika, black pepper, salt, and fresh lemon juice. Toss so each piece gets thoroughly coated and let it stand for about ten minutes while you prep other ingredients.

Grill the Shrimp:

Heat your grill or grill pan to medium high. Lay the shrimp in a single layer. Grill each side for two to three minutes until the color changes from gray and translucent to pink and lightly charred. Avoid overcooking.

Prepare the Caesar Dressing:

Drop mayonnaise into a bowl and add grated Parmesan, lemon juice, Worcestershire sauce, Dijon mustard, and minced garlic. Whisk well until smooth and creamy. Taste and add salt and pepper as you prefer. If possible make the dressing in advance.

Warm the Tortillas:

Place tortillas in a dry skillet over low heat. Warm for thirty seconds, flipping so they are soft and flexible.

Assemble the Wraps:

Lay a tortilla flat and spread a generous spoonful of dressing across the center. Arrange grilled shrimp on top, then scatter chopped romaine, shaved Parmesan, and any extras such as bacon or croutons. Fold in the sides and roll snugly from the bottom until closed.

Serve and Enjoy:

Slice each wrap on a bias and serve immediately while the shrimp are still slightly warm.

My favorite part is always peeling fresh Parmesan over the top, it melts just a touch into the warm shrimp. One time we made these with my little niece helping, she insisted on extra croutons in every wrap.

Storage and Leftover Tips

Pack leftovers tightly wrapped in foil or parchment and refrigerate for up to two days. Dress only what you will eat right away to keep the lettuce crisp. Shrimp can be grilled ahead and chilled separately to build wraps as needed.

Easy Ingredient Swaps

Try using grilled chicken breasts or salmon if shrimp is not available. Substitute baby kale or spinach for the romaine for a twist. Swap out flour tortillas for whole wheat or spinach wraps.

Perfect Ways to Serve This

Serve wraps cut into halves or pinwheel slices for appetizers. Pair with a simple fruit salad for a light meal. Add a bowl of sweet corn chowder on chilly evenings.

The Story Behind This Recipe

This wrap was inspired by a vacation lunch on a breezy patio where smoky shrimp and cold Caesar were a menu staple. Bringing the recipe home started as an experiment but quickly became a family favorite. Its adaptability and ease won me over with every batch.

Adapting for Every Season

Use grilled asparagus or roasted peppers in spring for color and crunch. Try grilled zucchini or corn kernels in summer for added sweetness. In winter, swap in roasted chickpeas and serve as a warm wrap.

What People Are Saying

Friends always comment on the bold flavor of the shrimp and how filling the wrap feels. My cousin calls these the only work lunch that never makes her miss the food court.

Freezer Meal Conversion

While assembled wraps do not freeze well, you can grill a big batch of shrimp and freeze it in a single layer, then thaw and use for wraps as needed. Tortillas and cheese also handle the freezer just fine.

This wrap is sure to become a quick lunch or light dinner favorite. Try it once and you may start keeping shrimp on hand just for wrap night.

Recipe Q&A

→ How do I prevent shrimp from overcooking on the grill?

Grill shrimp for 2-3 minutes per side until pink and just opaque. Remove promptly for tender results.

→ Can I use store-bought Caesar dressing?

Yes, store-bought dressing can be used for convenience, though homemade offers fresher flavor.

→ What are alternative protein options?

Grilled chicken or tofu work well as substitutes if you prefer something other than shrimp.

→ How do I keep wraps from getting soggy?

Assemble wraps just before eating and avoid excess dressing to keep tortillas crisp.

→ Can wraps be made in advance?

Assemble wraps shortly before serving for best texture, but prep ingredients ahead for convenience.