Grilled Shrimp Caesar Wraps

Smoky grilled shrimp and crisp romaine layered with tangy Caesar dressing and Parmesan come together inside warm tortillas for these wraps I turn to when I want something quick that feels a bit special but is simple enough for a weeknight. It is a hands-friendly salad plus the flavor boost of freshly grilled seafood and creamy dressing all wrapped up

I started making these wraps one summer when our family could not take another plain salad and now they have become the dish I crave for picnics or fast lunches

Ingredients

• Shrimp: about one pound peeled and deveined Choose fresh or frozen white or pink shrimp for best flavor and texture
• Olive oil for grilling: Ensures shrimp do not stick to the grill and helps seasonings cling
• Garlic powder: lends savory depth Dried garlic distributes more evenly in marinades
• Paprika: brings a smoky earthiness Look for a freshly opened jar for the best color
• Black pepper and salt: season the shrimp Go for freshly cracked pepper when you can
• Lemon juice: brightens the marinade and dressing Opt for a juicy fresh lemon
• Mayonnaise: forms the creamy base Choose full fat for best mouthfeel
• Parmesan cheese: both grated and shaved For bold flavor use good quality aged Parm and shave it yourself if possible
• Worcestershire sauce: delivers a gentle tang A staple that brings umami
• Dijon mustard: sharpens the dressing Any classic Dijon works well
• Fresh garlic: brings a punchier taste compared to powder Use a small clove to avoid overpowering
• Flour tortillas: large size makes for easier rolling Choose soft pliable tortillas
• Romaine lettuce: adds crunch Select crisp hearts and slice just before assembling
• Croutons (optional): but add real crunch Store bought or homemade both work
• Bacon (optional): and crumbled for saltiness Cook until just crisp

Step-by-Step Instructions

Marinate the Shrimp:

Toss shrimp with olive oil garlic powder paprika black pepper salt and lemon juice in a bowl Let them rest at room temperature for at least five minutes so flavors infuse the shrimp

Grill the Shrimp:

Place shrimp over medium-high heat on a grill or stovetop grill pan Cook on one side for about two to three minutes until the edges go opaque Flip each shrimp and cook for another two minutes Remove when centers are firm and shrimp are evenly pink Do not overcook or they go rubbery

Make the Caesar Dressing:

In a medium bowl whisk together mayonnaise finely grated Parmesan cheese lemon juice Worcestershire sauce Dijon mustard and minced fresh garlic Add a pinch of salt and black pepper then taste and adjust as needed The dressing should be thick and tangy with a savory finish

Warm the Tortillas:

Using a dry skillet over medium heat warm each flour tortilla for around thirty seconds per side until flexible and soft This prevents cracking when you roll the wraps

Assemble the Wraps:

Spread a generous layer of Caesar dressing over the center of each tortilla Arrange grilled shrimp and chopped romaine lettuce down the middle Sprinkle with shaved Parmesan and add crumbled bacon and croutons if you like Try not to overstuff for easy rolling

Roll and Serve:

Fold the short sides of the tortillas inward then roll tightly from the bottom pressing gently to secure Slice each wrap in half at an angle Serve while still warm for the best texture

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I always look forward to those first smoky bites of shrimp and the salty burst of shaved Parmesan It reminds me of summer nights grilling in our backyard with everyone sneaking bites before I finish rolling the wraps

Storage Tips

Wrap leftovers tightly in foil or plastic and refrigerate for up to one day The lettuce will stay crisper if you store the filling and tortillas separately and assemble just before eating Shrimp are best eaten within one day for peak flavor

Ingredient Substitutions

You can swap Greek yogurt or light mayo in the dressing for a lighter version Spinach can stand in for romaine Rotisserie chicken works if you do not have shrimp Pancetta is a fun swap for bacon

Serving Suggestions

Pair with kettle chips or a simple tomato salad to keep things fresh These wraps pack well for lunch or road trips I wrap them in parchment and slice just before serving

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Cultural Context

Caesar salads originated in Mexico and became an American classic Shrimp Caesar wraps are a modern spin that borrow that tangy creamy dressing and combine it with the familiarity of wraps They are great for parties where you want dishes that feel familiar but surprising

Recipe FAQs

→ What type of shrimp works best?

Medium to large peeled and deveined shrimp are ideal, ensuring quick grilling and tender texture.

→ Can I use store-bought Caesar dressing?

Yes, store-bought is convenient, but homemade dressing offers a fresher, richer flavor profile.

→ Are the wraps good served cold?

They taste best fresh and warm, but leftovers can be enjoyed cold for a quick, portable meal.

→ What can I use instead of tortillas?

Try whole wheat wraps, spinach tortillas, or crisp lettuce leaves for a lighter, low-carb option.

→ How can I add extra flavor?

Include crumbled bacon, extra spices on the shrimp, or roasted garlic in the dressing for added depth.