Grilled Shrimp Caesar Wraps (Print Version)

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

# What You'll Need:

→ Shrimp

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

→ Caesar Dressing

07 - 1/4 cup mayonnaise
08 - 2 tablespoons grated Parmesan cheese
09 - 1 tablespoon fresh lemon juice
10 - 1 tablespoon extra-virgin olive oil
11 - 1 teaspoon Dijon mustard
12 - 1 teaspoon Worcestershire sauce
13 - 1 garlic clove, minced
14 - 1/4 teaspoon 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 until surface is hot.
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.

# Additional Tips::

01 -
  • The shrimp gets charred and smoky on the grill, bringing a restaurant-quality depth that makes everything taste intentional.
  • You can have dinner on the table in under 30 minutes without feeling like you've skipped any real cooking.
  • It's naturally lighter than most wraps but somehow more satisfying because of the protein and that creamy, tangy dressing.
02 -
  • Overcooked shrimp becomes a rubbery textural nightmare—they cook faster than you think, so set a timer and pull them at the first sign of opaqueness because they'll keep cooking from residual heat.
  • The dressing can be made hours ahead and actually improves as the garlic mellows, so don't wait until the last minute to whisk it together.
03 -
  • Don't skip the step of warming the tortillas—cold, stiff tortillas will crack and fall apart, but warm ones roll like butter.
  • If you want to add extra flavor with minimal effort, sprinkle crushed red pepper flakes on the shrimp before grilling for a subtle heat that builds as you eat.
Go Back