There’s something about grilled shrimp wrapped up with crisp romaine and tangy Caesar dressing that just works. Grilled Shrimp Caesar Wraps are one of those dinners that feels put-together without any fussjust fresh, satisfying, and over in about twenty minutes.
I started making these back in 2019 when I needed dinner to be comforting but not heavy after long spring days. The trick is getting a good char on the shrimp so they stay juicy inside, and using cold, crunchy lettuce that doesn’t wilt when you roll it up. After ten years of cooking for family and writing about it, I can tell you this is the kind of easy win that makes weeknights feel manageable again.
PrintGrilled Shrimp Caesar Wraps Easy Weeknight Dinner
Grilled Shrimp Caesar Wraps offer a quick and tasty solution for an easy dinner or weeknight meal. These shrimp wraps combine smoky grilled shrimp with fresh romaine and creamy Caesar dressing for a satisfying family dinner or quick wraps recipe.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 wraps 1x
- Category: Grilling, Main Course
- Method: Grilled
- Cuisine: American
- Diet: Standard
Ingredients
- 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
- 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
- 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
- Toss the shrimp with olive oil and seasonings including garlic powder, paprika, salt, and black pepper in a bowl.
- Grill the shrimp for about 2 to 3 minutes on each side until they are pink and cooked through.
- Combine mayonnaise, grated Parmesan, lemon juice, Worcestershire sauce, Dijon mustard, and minced garlic in a bowl and whisk until smooth; season with salt and pepper.
- Heat the tortillas briefly in a skillet until warm.
- Spread the Caesar dressing over each warm tortilla.
- Layer grilled shrimp, chopped romaine, shaved Parmesan, and optional bacon and croutons on the tortillas.
- Fold the sides of each tortilla in and roll them up tightly.
- Cut the wraps in half and serve immediately.
Notes
- For a healthier twist, swap mayo for Greek yogurt-based dressing
- For a low-carb option, use lettuce wraps instead of tortillas
- To enhance flavor, try seasoning the shrimp with Cajun or blackened spice for a spicy kick
Nutrition
- Serving Size: 1 wrap
- Calories: 350 kcal
- Sugar: 2g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 150mg
Why You’ll Love These Wraps
These wraps hit that perfect spot when you want something fresh but still satisfying. The grilled shrimp stays tender with just a little char from the grill, and the homemade Caesar dressing brings everything together without feeling heavy. It’s my go-to when I’m tired and still want dinner to feel like dinner.
You’ll also love that the whole thing comes together in about twenty-five minutes, and every bite gives you that crunchy, creamy contrast that makes wraps so good. Plus, they’re easy to customize if someone in your family doesn’t love bacon or croutons.
What You’ll Need
The beauty here is that you probably have most of these ingredients already. For the shrimp, you’ll toss them in olive oil, garlic powder, paprika, black pepper, salt, and a squeeze of lemon juice. For the Caesar dressing, it’s mayonnaise, Parmesan cheese, lemon juice, Worcestershire sauce, Dijon mustard, and one garlic clovesimple pantry staples that come together into something really flavorful.
Then you’ll need flour tortillas, chopped romaine lettuce, shaved Parmesan cheese, and optional croutons and bacon if you want a little extra crunch and smokiness. Romaine is key because it stays crisp even after you roll the wrap up.
| Component | Key Ingredients | Why It Matters |
|---|---|---|
| Shrimp | Olive oil, garlic powder, paprika, lemon juice | Keeps shrimp juicy and adds smoky flavor |
| Caesar Dressing | Mayonnaise, Parmesan, Worcestershire, Dijon | Creamy, tangy base that holds everything together |
| Wraps | Tortillas, romaine, Parmesan, optional bacon/croutons | Fresh crunch and satisfying texture |
How to Make It
Start by tossing your shrimp with olive oil, garlic powder, paprika, salt, black pepper, and lemon juice in a bowl. Grill them for about two to three minutes per side until they’re pink and opaquedon’t overcook or they’ll get rubbery.
While the shrimp cools slightly, whisk together your Caesar dressing: mayonnaise, grated Parmesan cheese, lemon juice, Worcestershire sauce, Dijon mustard, and minced garlic. Taste it and adjust the salt and pepper. Then warm your tortillas in a skillet for about thirty seconds so they’re pliable and easy to roll.
Spread Caesar dressing on each tortilla, layer on the grilled shrimp, chopped romaine lettuce, shaved Parmesan cheese, and any optional toppings like bacon or croutons. Fold the sides in, then roll tightly from the bottom up. Slice in half and serve right away.
Swaps and Tweaks
If you want to lighten things up, swap the mayonnaise for Greek yogurt in the dressingit still tastes creamy and tangy. For a low-carb option, skip the tortillas and use large romaine leaves as wraps instead. You can also season the shrimp with Cajun spice or blackened seasoning if you like a little heat.
| Original | Swap | Result |
|---|---|---|
| Mayonnaise | Greek yogurt | Lighter, tangier dressing |
| Flour tortillas | Romaine lettuce leaves | Low-carb, crunchier wrap |
| Paprika | Cajun or blackened seasoning | Spicier, bolder flavor |
| Croutons | Toasted nuts or seeds | Different crunch, nutty flavor |
Serving and Storing
Serve these wraps right after you roll them so the lettuce stays crisp and the tortillas don’t get soggy. They’re perfect with a simple side like fruit, chips, or a light soup. If you need to prep ahead, keep the grilled shrimp, dressing, and chopped lettuce separate in the fridge, then assemble the wraps just before serving.
Leftover components will keep in the fridge for up to two days, but assembled wraps don’t store wellthey get soft and wet. If you do have extras, wrap them tightly in foil and eat within a few hours.
| Item | Storage Method | How Long |
|---|---|---|
| Grilled shrimp | Airtight container, refrigerated | Up to 2 days |
| Caesar dressing | Sealed jar, refrigerated | Up to 3 days |
| Assembled wraps | Not recommended | Best served fresh |
| Chopped romaine | Sealed container with paper towel | 1–2 days |
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FAQs ( Grilled Shrimp Caesar Wraps )
What size shrimp works best for this recipe?
Medium to large shrimp (21-25 count per pound) are ideal for wraps. They’re substantial enough to provide good texture and flavor without being too large to bite comfortably. Smaller shrimp can fall out of the wrap easily, while jumbo shrimp may be harder to distribute evenly.
How long should I marinate the shrimp?
Marinate the shrimp for 15-30 minutes maximum. Shrimp are delicate and will start to “cook” in acidic marinades if left too long, resulting in a mushy texture. Even 10 minutes is enough for the flavors to penetrate these thin proteins.
Can I make these wraps ahead of time?
You can prep components separately up to 24 hours ahead, but assemble just before serving. Grill the shrimp and store refrigerated, then reheat gently. Keep Caesar dressing and greens separate to prevent soggy tortillas. This meal tastes best fresh.
What type of tortilla holds up best?
Large flour tortillas (10-12 inches) work best as they’re flexible and strong enough to hold the filling without tearing. Warm them briefly in a dry skillet or microwave to make them more pliable for wrapping. Avoid corn tortillas as they crack easily.
How do I prevent the wraps from getting soggy?
Pat the grilled shrimp completely dry and let lettuce drain well after washing. Use Caesar dressing sparingly and consider spreading it only on one side of the tortilla. Serve immediately after assembling, and wrap tightly in parchment paper to contain moisture.
A Simple Dinner That Delivers
These Grilled Shrimp Caesar Wraps come together in twenty-five minutes, and you’ll love how tender the shrimp stays with that little bit of char. The cold, crunchy romaine and creamy Caesar dressing wrapped up in a warm tortillait’s the kind of meal that feels put-together without any fuss. Every bite gives you that satisfying contrast of textures, and the whole thing tastes fresh and comforting at once.
A trick I learned years ago: if you’re grilling the shrimp outdoors, bring them inside to rest a minute before rolling so they don’t wilt your lettuce. You can also make the Caesar dressing a day ahead and keep it in the fridgeit actually tastes better the next day. If you want a little heat, toss some crushed red pepper into the dressing or swap the paprika for something spicier. These wraps are just as good with chicken or even crispy tofu if you’re cooking for different tastes.
I’d love to know if you try thesetag me with a photo or tell me what you added to make them your own. Did your family have a favorite wrap or sandwich growing up that felt like a hug on busy nights? Save this recipe and share it with someone who needs an easy win in the kitchen. Here’s to dinners that help you get back into a rhythm.
