Grilled Shrimp Caesar Wraps

Smoky grilled shrimp tucked into a soft tortilla with crisp lettuce and creamy Caesar dressing makes this wrap a top pick for busy weeknights when you need something delicious fast. I reach for this recipe when I want that restaurant flavor but do not feel like fussing with utensils or a pile of dishes. Even my picky eaters dive right in.

I made this first on a hot day when turning on the oven was not an option and now it is my secret weapon when friends come over unexpectedly.

Ingredients

• Shrimp: peeled and deveined look for moist firm seafood with a fresh scent for best taste
• Olive oil: helps the seasoning stick and keeps shrimp juicy choose extra virgin for better flavor
• Garlic powder: boosts the savoriness pick a finely milled powder for even coating
• Paprika: gives the shrimp a smoky hue smoked paprika will add more depth
• Black pepper: adds a touch of heat grind fresh for bold aroma
• Salt: brightens all flavors a fine sea salt mixes in easily
• Lemon juice: wakes up the seafood use freshly squeezed for punchy zip
• Mayonnaise: creates the creamy dressing base look for full fat for body or swap for Greek yogurt to lighten
• Parmesan cheese: grated in dressing and shaved for wraps adds nutty richness always use real Parmigiano Reggiano if possible
• Worcestershire sauce: lends tangy depth and umami pick a classic brand without artificial additives
• Dijon mustard: provides sharpness and complexity never skip it as it unites all the flavors
• Garlic clove: in dressing a fresh one works best for kick open and mince right before mixing
• Flour tortillas: hold everything together soft and pliable wraps are easier to work with when room temp
• Romaine lettuce: crunchy and mild bigger leaves stay crisp longer buy whole heads and chop yourself
• Croutons: for a bit of crunch baked from day old bread adds homemade flair if you want to go that route
• Bacon: crumbled for salty smoky notes quality thick cut bacon gives best texture and flavor

Step by Step Instructions

Prepare the Shrimp:

Mix the shrimp with olive oil garlic powder paprika salt and black pepper in a bowl until every piece looks evenly coated. Preheat a grill pan or barbecue over medium high and lay the shrimp down in a single layer. Grill two to three minutes per side just until they turn pink and opaque inside this prevents overcooking which leads to rubbery texture.

Make the Caesar Dressing:

In a clean bowl whisk together the mayonnaise grated Parmesan lemon juice Worcestershire sauce Dijon mustard and minced garlic until smooth and glossy. Taste and season with more salt or pepper as needed. This dressing thickens a bit as it chills which helps it cling to the lettuce.

Warm the Tortillas:

Set a dry skillet over medium low heat and soften each tortilla for about thirty seconds per side so they flex easily without cracking when rolled.

Assemble the Wraps:

Spread a generous spoonful of Caesar dressing in the center of each tortilla leaving space around the edges for folding. Scatter chopped romaine over the dressing then layer on grilled shrimp shaved Parmesan and if you like a sprinkle of crumbled bacon and handful of crunchy croutons. Fold the bottom edge up over the filling then fold in the sides before rolling tightly from the bottom to create a neat wrap.

Serve and Enjoy:

Use a sharp knife to slice each wrap in half on the bias and serve while still slightly warm for best flavor and texture.

Pin

Shrimp has always felt festive to me and I love how its slight sweetness plays with the briny Parmesan and sharp Caesar. The night I served these on the patio after grilling everybody licked their fingers and asked for seconds so I know it is a hit.

Storage Tips

Keep assembled wraps tightly wrapped in plastic or foil in the fridge for up to twenty four hours. The dressing may soften the lettuce over time so for longer storage pack the components separately and assemble just before eating. Grilled shrimp stays fresh in the fridge for up to three days.

Ingredient Substitutions

Swap shrimp for grilled chicken strips if seafood is not your thing. Romaine lettuce can be traded for sturdy mixed greens. Use store bought Caesar if you are low on time but homemade is worth the extra minutes.

Serving Suggestions

Pair these wraps with tomato soup a fresh fruit salad or classic chips for a light meal. For gatherings cut the wraps into smaller pinwheels and secure with toothpicks to make easy party snacks.

Pin

Cultural and Historical Context

Caesar salad was invented by an Italian immigrant in Mexico and the dressing is all about bold flavors. Adding grilled shrimp and wrapping it up is a modern twist that turns this iconic salad into a full meal fuss free and portable.

Recipe FAQs

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

Grill shrimp for just 2-3 minutes per side until they turn pink and slightly opaque. Remove promptly to keep them tender and juicy.

→ Can I use a different protein instead of shrimp?

Yes, grilled chicken or salmon are delicious alternatives and pair well with Caesar flavors and the wrap format.

→ What’s the best way to keep wraps from getting soggy?

Dry lettuce thoroughly and keep sauces light. Assemble wraps just before serving for the freshest results.

→ Are there low-carb options for these wraps?

Swap flour tortillas for large lettuce leaves or low-carb wraps to reduce carbs without sacrificing taste.

→ How can I make the dressing lighter?

Use Greek yogurt in place of mayonnaise for a healthier, tangier Caesar dressing without losing creaminess.