Grilled Shrimp Caesar Wraps

My coworker Marcus brought these wraps to lunch one summer, and I honestly couldn't stop thinking about them for days afterward. There's something about the way the warm tortilla gives slightly when you bite into it, how the grilled shrimp has that perfect charred edge, and then boom—creamy Caesar dressing hits you all at once. I finally asked for the recipe and realized it was simpler than I'd imagined, which meant I could make them on a random Tuesday without any fuss.

I made these for my sister's book club gathering, mostly because I wanted something that felt elevated but wouldn't have me sweating in the kitchen the whole time. The moment everyone started eating, the conversation shifted—suddenly it was all about the flavor balance and how the romaine stayed crisp even after sitting for a bit. Someone asked if I'd gotten the recipe from a fancy cookbook, and I loved admitting it was actually quite straightforward.

Ingredients

• Large shrimp, 1 lb peeled and deveined: These cook fast and have a meaty texture that holds up beautifully to the grill, but make sure they're truly large or they'll disappear into the wrap.
• Olive oil, 1 tbsp for the shrimp: This helps the seasoning stick and creates those gorgeous charred edges.
• Kosher salt, 1/2 tsp: Use kosher salt because it distributes more evenly than table salt and tastes cleaner.
• Freshly ground black pepper, 1/4 tsp: Grinding it yourself moments before makes all the difference in flavor intensity.
• Smoked paprika, 1/2 tsp: This gives the shrimp a subtle smoky depth that makes people ask what your secret is.
• Garlic powder, 1/2 tsp: It adds richness without the moisture that fresh garlic would bring.
• Mayonnaise, 1/4 cup for dressing: Full-fat mayo creates that luscious Caesar base, though you can swap it for Greek yogurt if you want something lighter.
• Grated Parmesan cheese, 2 tbsp for dressing: Freshly grated Parmesan melts slightly into the dressing and tastes sharper than pre-grated versions.
• Fresh lemon juice, 1 tbsp: Brightens everything up and prevents the dressing from feeling heavy.
• Extra-virgin olive oil, 1 tbsp: Save your good quality oil for the dressing where you'll actually taste it.
• Dijon mustard, 1 tsp: This adds tang and helps emulsify the dressing without any harsh bite.
• Worcestershire sauce, 1 tsp: It's the secret umami component that makes people wonder what makes this taste restaurant quality.
• Garlic clove, 1 minced: One clove is plenty—minced fresh garlic goes a long way in a small batch of dressing.
• Black pepper for dressing, 1/4 tsp: A finishing grind gives the dressing a final peppery note.
• Large flour tortillas, 4 ten-inch: The size matters because you need enough wrap to contain everything without tearing.
• Chopped romaine lettuce, 4 cups: Buy a fresh head and chop it yourself rather than pre-packaged—it stays crisper.
• Shaved Parmesan cheese, 1/3 cup: Use a vegetable peeler to create thin shards that feel elegant and melt slightly when warm.
• Cherry tomatoes, 1 cup halved optional: They add brightness and a little juice, but the wraps are delicious without them if you're short on time.
• Croutons, 1/2 cup homemade or store-bought optional: These provide the crunch that makes each bite feel textured and satisfying.

Instructions

Get your grill ready:

Preheat a grill or grill pan to medium-high heat for about five minutes so it's hot enough to create those charred marks without cooking the shrimp through too fast. You'll know it's ready when you hold your hand over it and can only keep it there for a couple of seconds.

Season the shrimp:

Toss the shrimp in a bowl with olive oil, salt, pepper, smoked paprika, and garlic powder until each piece is lightly coated and glistening. Don't skip this step of coating—it ensures even seasoning.

Grill to perfection:

Place shrimp on the hot grill in a single layer and resist the urge to move them around constantly. After 2 to 3 minutes, flip them once and cook for another 2 to 3 minutes until they're opaque with light char marks.

Make the dressing:

Whisk together mayonnaise, Parmesan, lemon juice, olive oil, Dijon mustard, Worcestershire sauce, minced garlic, and black pepper in a small bowl until smooth and creamy. Taste it and adjust lemon juice if it needs brightness.

Warm the tortillas:

Heat tortillas in a dry skillet for about thirty seconds per side or microwave them wrapped in a damp paper towel for about a minute. Warm tortillas are more pliable and won't crack when you roll them.

Build your wraps:

Lay a tortilla flat and arrange chopped romaine down the center, then top with a portion of grilled shrimp, shaved Parmesan, cherry tomatoes if using, and croutons. Drizzle generously with Caesar dressing.

Roll them up:

Fold in the sides of the tortilla first, then roll tightly from bottom to top, keeping everything tucked snugly inside. If the wrap feels like it might leak, wrap the bottom in foil or parchment paper.

Serve immediately:

These are best eaten right away while the shrimp is still warm and the lettuce is crisp. You can slice them in half if you want a neater presentation.

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What struck me most was watching someone who swears they don't like seafood completely change their tune after one bite. The shrimp wasn't fishy or tough—it was just tender and smoky and perfectly complemented by the coolness of the lettuce and the tang of Caesar. That's when I realized these wraps had graduated from weeknight dinner to something I could confidently serve to anyone.

The Grilling Moment

The sound of shrimp hitting a hot grill is honestly one of my favorite kitchen sounds, even though I know that's weird. There's this immediate sizzle and pop that tells you the heat is right, and within seconds the smell of smoky paprika fills the air around you. I learned this by accidentally setting the heat too low one night and getting rubbery, pale shrimp—now I trust that aggressive sizzle.

Caesar Dressing From Scratch

Making your own Caesar dressing takes about three minutes and tastes infinitely better than anything bottled, plus you control how garlicky or lemony you want it to be. The Worcestershire sauce is the ingredient most people forget, but it's what gives Caesar its distinctive savory depth. I've been known to sneak spoonfuls of this dressing onto salads all week long once I make a batch.

Customizing Your Wraps

The beauty of these wraps is that they're a framework, not a rulebook—add what makes you happy and skip what doesn't. I've done versions with avocado, crispy bacon, red onion, and even a tiny drizzle of hot sauce when I wanted some heat. You could also prep all the components and let people assemble their own wraps at the table, which turns a meal into a casual gathering vibe.

• Red pepper flakes sprinkled on the shrimp before grilling add a pleasant heat that sneaks up on you.
• Greek yogurt swapped for mayo in the dressing keeps everything creamy but lighter if that matters to you.
• Gluten-free tortillas and croutons mean nobody has to sit this one out.

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These wraps have become my go-to move when I want something that feels special without the production. They're proof that you don't need complicated techniques or a long ingredient list to make food that genuinely excites people.

Recipe FAQs

→ How should I grill the shrimp for best results?

Preheat the grill to medium-high heat. Toss shrimp with olive oil and spices, then grill 2-3 minutes per side until opaque and lightly charred for a smoky flavor.

→ Can I make the Caesar dressing ahead of time?

Yes, prepare the dressing up to a day in advance and refrigerate in an airtight container. Stir well before using to blend the flavors.

→ What are good alternatives to flour tortillas?

Gluten-free tortillas or large leafy greens like collard greens can work well as wraps for a gluten-free or low-carb option.

→ How can I add extra crunch to the wraps?

Incorporate homemade or store-bought croutons and fresh cherry tomatoes, or sprinkle some crushed red pepper flakes on the shrimp before grilling for added texture and spice.

→ Is there a way to lighten the dressing?

Substitute mayonnaise with Greek yogurt to create a lighter, tangier dressing without compromising creaminess.

→ What sides pair well with these shrimp wraps?

A crisp Sauvignon Blanc or a light pilsner beer complements the fresh flavors, as do simple sides like a mixed green salad or roasted vegetables.