Grilled Shrimp Caesar Wraps (Print)
Grilled shrimp, crisp lettuce, shaved Parmesan, and creamy Caesar wrapped for an easy, delicious meal.
# Ingredients:
→ Shrimp Marinade
01 -
450 g shrimp, peeled and deveined
02 -
30 ml olive oil
03 -
1 teaspoon garlic powder
04 -
1 teaspoon paprika
05 -
0.5 teaspoon ground black pepper
06 -
0.25 teaspoon salt
07 -
15 ml lemon juice
→ Caesar Dressing
08 -
120 ml mayonnaise
09 -
15 g Parmesan cheese, finely grated
10 -
15 ml lemon juice
11 -
10 ml Worcestershire sauce
12 -
5 ml Dijon mustard
13 -
1 garlic clove, minced
14 -
Salt and pepper, to taste
→ Wrap Assembly
15 -
4 large flour tortillas
16 -
120 g romaine lettuce, chopped
17 -
40 g Parmesan cheese, shaved
18 -
20 g croutons (optional)
19 -
4 slices bacon, cooked and crumbled (optional)
# Steps:
01 -
In a bowl, combine shrimp with olive oil, garlic powder, paprika, salt, black pepper, and lemon juice. Toss to coat evenly. Preheat grill or grill pan to medium-high heat. Arrange shrimp in a single layer and grill for 2–3 minutes per side until pink and opaque. Remove from heat and set aside.
02 -
In a bowl, whisk together mayonnaise, grated Parmesan, lemon juice, Worcestershire sauce, Dijon mustard, and minced garlic. Season with salt and pepper to taste. Mix until smooth and set aside.
03 -
Heat each tortilla in a skillet over medium heat for about 30 seconds until pliable.
04 -
Spread a generous layer of Caesar dressing on each warmed tortilla. Top with grilled shrimp, chopped romaine lettuce, shaved Parmesan, and, if desired, croutons and crumbled bacon.
05 -
Fold the sides of each tortilla inward, then roll tightly from the bottom to enclose the filling. Slice each wrap in half and serve immediately.
# Notes:
01 -
Greek yogurt can replace mayonnaise for a lighter dressing.
02 -
Switch to lettuce leaves instead of tortillas for a low-carb variation.
03 -
Add Cajun or blackened seasoning to the shrimp for extra spice.