Description

These Grilled Shrimp Caesar Wraps are a delicious, quick, and easy meal perfect for lunch or a light dinner. Tender, smoky grilled shrimp are combined with crisp romaine lettuce, crunchy croutons, and creamy Caesar dressing, all wrapped in a warm, lightly charred tortilla. This recipe delivers classic Caesar salad flavors with the added punch of grilled shrimp, ready in just about 20 minutes.

Ingredients

Scale

Shrimp Marinade and Seasoning

1 pound raw shrimp, peeled and deveined
2 tablespoons olive oil
1 teaspoon granulated garlic
1 teaspoon smoked paprika
Salt and freshly ground black pepper, to taste

Wrap Ingredients

4 flour tortillas
2 cups chopped romaine lettuce
1 cup croutons
1/2 cup Caesar dressing

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Instructions

Prepare the Shrimp: In a medium bowl, toss the raw shrimp with olive oil, granulated garlic, smoked paprika, salt, and pepper until evenly coated. This seasoning mix will infuse the shrimp with smoky, garlicky flavor.
Grill the Shrimp: Preheat your grill to medium-high heat. Arrange the shrimp on the grill and cook for 2-3 minutes per side until they are opaque and cooked through. Remove from the grill and set aside to cool slightly.
Grill the Tortillas: Place the flour tortillas on the grill and cook for about 30 seconds per side until they are warm and lightly charred. This adds a subtle smoky flavor and softens the tortillas for wrapping.
Combine Salad Ingredients: In a large mixing bowl, toss the grilled shrimp, chopped romaine lettuce, and croutons together.
Add Dressing and Toss: Pour the Caesar dressing over the shrimp and lettuce mixture and toss gently until everything is evenly coated with the dressing.
Assemble the Wraps: Divide the shrimp Caesar mixture evenly among the grilled tortillas. Fold or roll the tortillas to enclose the filling and serve immediately for the best texture and flavor.

Notes

For extra flavor, marinate the shrimp for 15 minutes before grilling.
If you prefer, substitute romaine lettuce with baby kale or mixed greens.
Use gluten-free tortillas to make this recipe gluten-free.
For a spicy kick, add a pinch of cayenne pepper to the shrimp seasoning.
To make the wraps ahead, keep the shrimp and salad mixture separate from tortillas, then assemble just before serving to avoid sogginess.