Grilled Shrimp Caesar Wraps (Printable Version)

Tender grilled shrimp paired with crisp romaine, creamy Caesar dressing, and soft tortillas for a fresh meal.

# What You 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

# Steps:

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 Pointers:

01 -
  • The shrimp grills in under five minutes, so dinner comes together faster than takeout while tasting infinitely better.
  • Caesar dressing made from scratch transforms these wraps into something restaurant-quality that actually saves you money.
  • There's something deeply satisfying about rolling your own wraps and watching everything stay perfectly tucked inside.
02 -
  • Don't overcrowd the grill—shrimp release moisture and need space to dry out slightly and char properly, so work in batches if you're doubling the recipe.
  • The dressing tastes even better after sitting for an hour, so if you have time, make it ahead and let the flavors marry while you prep everything else.
03 -
  • A sprinkle of crushed red pepper flakes on the shrimp before grilling adds a gentle heat that cuts through the richness of the dressing without overwhelming anyone.
  • Greek yogurt can replace half the mayonnaise if you want something lighter, though the dressing loses some of its luxurious body—I usually stick with all mayo.
Go Back