Grilled Shrimp Caesar Wraps

I grill seasoned shrimp to juicy perfection, then nestle them in warm tortillas with crisp romaine, creamy Caesar dressing, shaved Parmesan, and optional bacon or croutons—for a satisfying handheld twist on a classic salad.

Why You’ll Love This Recipe

I love how these wraps mix bold flavors and textures in every bite: smoky grilled shrimp, tangy‑creamy dressing, crunchy lettuce, and savory Parmesan. They’re fast—ready in about 25 minutes—and versatile, making them ideal for lunch, dinner, or quick meal prep

ingredients

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

• 1 lb shrimp, peeled & deveined

• 2 Tbsp olive oil

• 1 tsp garlic powder

• 1 tsp paprika (smoked or regular)

• ¼ tsp salt

• ½ tsp black pepper

• 4 large flour tortillas (or gluten-free/whole‑wheat)

• 2 cups romaine lettuce, chopped

• ½ cup Parmesan cheese, shaved or grated

• Optional: 4 slices cooked bacon, crumbled

• Optional: ½ cup croutons, coarsely chopped

Caesar dressing (makes ~½ cup):

• ½ cup mayonnaise

• 2 Tbsp grated Parmesan

• 1 Tbsp lemon juice

• 2 tsp Worcestershire sauce

• 1 tsp Dijon mustard

• 1 garlic clove, minced

• Salt & pepper to taste

directions

1. Season the shrimp – I toss shrimp in olive oil, garlic powder, paprika, salt, and pepper. Let rest briefly (~15 min if time allows)

2. Grill the shrimp – I preheat grill or grill pan to medium-high and cook shrimp 2–3 min on each side until pink and opaque. Avoid overcooking for tender shrimp .

3. Mix the dressing – I whisk together the mayo, Parmesan, lemon juice, Worcestershire, mustard, and garlic until creamy; season to taste

4. Prep tortillas and wraps – I warm tortillas briefly; then spread each with dressing, add lettuce, shrimp, Parmesan, and optional bacon/croutons, fold sides, and roll tightly

5. Optional crisp – I grill the assembled wraps for ~30 sec per side for a slight crunch

6. Serve – I slice each wrap in half and serve immediately.

Servings and timing

• Serves: 4 wraps

• Prep time: ~10–15 minutes

• Cook time: ~10 minutes

• Total time: ~25 minutes (plus 15 min marinating)

Variations

• Low‑carb: swap tortillas for large lettuce leaves for a lighter wrap

• Protein swap: use grilled chicken, scallops, or salmon instead of shrimp

• Simplified dressing: use store-bought Caesar or make a lighter yogurt-based version

• Extra spice: add Cajun seasoning or hot sauce to the shrimp marinade for heat .

• Veggie add-ons: toss in cherry tomatoes, avocado, or shredded carrots.

storage/reheating

I store components separately: shrimp and dressing in airtight containers in the fridge (shrimp for up to 3 days, dressing up to 1 week), and keep tortillas at room temp 
To reheat, I gently warm shrimp in a skillet or microwave, reassemble wraps for best texture. Assembled wraps are best eaten fresh but can be wrapped tightly in foil and stored up to 1 day; warming slightly brings crisp back.

FAQs

Can I use frozen shrimp?

Yes—just thaw completely (cold water or fridge), pat dry, then proceed as with fresh shrimp .

How do I avoid rubbery shrimp?

Don’t overcook—grill only until shrimp turn pink and opaque (about 2–3 min per side)

Can I prep these in advance?

Definitely—I prepare shrimp, dressing, and lettuce ahead, then assemble just before eating to avoid soggy tortillas

What if I don’t have bacon or croutons?

No problem—shrimp, lettuce, Parmesan, and dressing are delicious on their own.

Can I make these gluten‑free?

Absolutely—just use gluten‑free tortillas and gluten-free croutons (or omit them).

Conclusion

I love these Grilled Shrimp Caesar Wraps for delivering all the flavor of a Caesar salad in a convenient, handheld form. They’re quick, adaptable, and bursting with texture—from smoky shrimp and crisp lettuce to tangy dressing and creamy cheese. Whether for a busy weeknight, picnic, or meal prep, they’re a delicious, protein-packed winner every time.

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