Description

These Grilled Shrimp Caesar Wraps combine succulent, perfectly grilled shrimp with a creamy homemade Caesar dressing, fresh romaine lettuce, and savory toppings, all wrapped in a soft flour tortilla. Ideal for a quick, satisfying lunch or dinner, these wraps offer a delightful fusion of smoky, tangy, and crunchy flavors in every bite.

Ingredients

Scale

For the Shrimp:

1 lb shrimp (peeled and deveined)
2 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
1/2 tsp black pepper
1/4 tsp salt
1 tbsp lemon juice

For the Caesar Dressing:

1/2 cup mayonnaise
2 tbsp Parmesan cheese (grated)
1 tbsp lemon juice
2 tsp Worcestershire sauce
1 tsp Dijon mustard
1 garlic clove (minced)
Salt and pepper to taste

For the Wraps:

4 large flour tortillas
2 cups romaine lettuce (chopped)
1/2 cup Parmesan cheese (shaved)
1/2 cup croutons (optional)
4 slices bacon (cooked and crumbled) (optional)

Instructions

Prepare the Shrimp: In a bowl, combine the peeled and deveined shrimp with olive oil, garlic powder, paprika, salt, and black pepper. Toss well to ensure the shrimp are evenly coated with the seasoning mixture.
Grill the Shrimp: Preheat your grill to medium-high heat. Place the shrimp on the grill and cook for 2-3 minutes per side, or until the shrimp turn pink and are opaque throughout, indicating they are fully cooked.
Make the Caesar Dressing: In a mixing bowl, whisk together mayonnaise, grated Parmesan cheese, lemon juice, Worcestershire sauce, Dijon mustard, and minced garlic until smooth. Season the dressing with salt and pepper to taste and mix thoroughly.
Warm the Tortillas: Heat a skillet over medium heat and warm each flour tortilla for about 30 seconds per side until pliable and slightly toasted, making them easier to roll.
Assemble the Wraps: Spread a generous layer of Caesar dressing evenly over each tortilla. Add a portion of grilled shrimp, followed by chopped romaine lettuce, shaved Parmesan cheese, and if desired, add crumbled bacon and croutons for extra flavor and crunch.
Fold and Roll: Fold the sides of the tortilla inward, then roll tightly from the bottom up to form a neat wrap that holds all the ingredients securely inside.
Serve: Slice each wrap in half diagonally and serve immediately while the shrimp are warm and the flavors fresh.

Notes

If you prefer a lighter dressing, substitute half of the mayonnaise with Greek yogurt.
You can omit bacon and croutons to keep the wraps lighter or make them vegetarian-friendly.
Use gluten-free tortillas to make this recipe gluten-free if preferred.
Shrimp can be grilled on a seafood basket or skewers for easier handling on the grill.
Leftover dressing can be stored in an airtight container in the refrigerator for up to 3 days.

Prep Time: 10 minutes
Cook Time: 6 minutes
Category: Lunch
Method: Grilling
Cuisine: American

Keywords: Grilled Shrimp Wrap, Caesar Wrap, Shrimp Caesar Salad, Quick Lunch Wrap, Grilled Seafood Wrap