Name: Grilled Shrimp Caesar Wraps
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 lb shrimp, peeled and deveined; 2 tablespoons olive oil; 1 teaspoon garlic powder (or 2 cloves minced garlic); 1 teaspoon smoked paprika; Salt and pepper to taste; 4 large flour tortillas; 2 cups romaine lettuce, chopped; 1/2 cup Caesar dressing; 1/4 cup grated Parmesan cheese; 1/2 cup croutons, crushed; Optional: cherry tomatoes, lemon wedges

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Short description

I love how these Grilled Shrimp Caesar Wraps combine juicy grilled shrimp, crisp romaine lettuce, creamy Caesar dressing, and crunchy croutons, all wrapped in a warm tortilla. They’re the perfect mix of fresh and satisfying, making them a go-to for quick lunches or light dinners.

Grilled Shrimp Caesar Wraps

Why You’ll Love This Recipe

I find these wraps to be incredibly versatile and full of flavor. The smoky char from the grilled shrimp pairs so well with the rich Caesar dressing and fresh lettuce. I enjoy how quick they are to make, and they always feel like a restaurant-quality meal without much effort. Plus, I can customize them with my favorite add-ins like cherry tomatoes or lemon wedges.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb shrimp, peeled and deveined
2 tablespoons olive oil
1 teaspoon garlic powder (or 2 cloves minced garlic)
1 teaspoon smoked paprika
Salt and pepper to taste
4 large flour tortillas
2 cups romaine lettuce, chopped
½ cup Caesar dressing
¼ cup grated Parmesan cheese
½ cup croutons, crushed
Optional extras: cherry tomatoes, lemon wedges

Directions

I preheat the grill or a stovetop grill pan to medium-high heat.
In a bowl, I toss the shrimp with olive oil, garlic powder, paprika, salt, and pepper. I let them marinate for about 10–15 minutes.
I grill the shrimp for 2–3 minutes per side until they’re pink and cooked through.
While the shrimp cook, I warm the tortillas on the grill for about 30 seconds per side.
In a large bowl, I mix the chopped romaine, Caesar dressing, Parmesan cheese, and crushed croutons. I add extras like cherry tomatoes if I’m using them.
I assemble the wraps by placing the salad mix on each tortilla, topping it with grilled shrimp, then folding the sides and rolling tightly.
I slice the wraps in half and serve, optionally with lemon wedges on the side.

Servings and timing

This recipe makes 4 wraps, perfect for 4 servings. It takes about 15 minutes to prep and 10 minutes to cook, so I have everything ready in about 25 minutes.

Variations

I like to use cajun seasoning instead of paprika for a spicy twist.
For a low-carb option, I swap the tortilla with large lettuce leaves.
Sometimes I switch the shrimp with grilled chicken or tofu for variety.
I add ingredients like cherry tomatoes or sliced avocado when I want to change up the flavors.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I unwrap the tortilla and warm the shrimp and filling separately in a skillet over low heat. For best results, I assemble the wraps fresh when I’m ready to eat.

FAQs

Can I use frozen shrimp?

Yes, I just make sure to thaw and dry them well before grilling so they cook evenly.

What if I don’t have Caesar dressing?

I’ve made a quick substitute using mayo, lemon juice, Dijon mustard, and Parmesan, and it works great.

How do I keep the tortillas from getting soggy?

I avoid over-dressing the salad and wait to assemble the wraps until just before eating.

Can I make these ahead of time?

I prepare all the components in advance but keep them separate until I’m ready to assemble and serve.

How do I grill shrimp without overcooking them?

I grill on high heat for just 2–3 minutes per side until they turn opaque and curl slightly—they cook very quickly.

Conclusion

These Grilled Shrimp Caesar Wraps are one of my favorite easy meals. They’re full of bold flavor, simple to prepare, and easy to customize. Whether I’m feeding family or prepping lunch for the week, they always hit the spot.

Jane