Dinner

Grilled Shrimp Caesar Wraps Recipe

ByGabriel Langdon January 5, 2026January 5, 2026

Introduction

Grilled Shrimp Caesar Wraps offer a fresh and flavorful twist on the classic Caesar salad. Juicy, seasoned shrimp paired with creamy Caesar dressing and crisp romaine make for a satisfying and easy-to-make handheld meal. Perfect for lunch or a light dinner.

The image shows a close-up of two shrimp wraps stacked on a white plate, each wrap cut diagonally to reveal the inside. The outer layer is a soft, lightly browned flatbread with subtle grill marks. Inside, the first layer is bright green lettuce leaves, providing a fresh, crisp texture. On top of the lettuce, there are plump, pink grilled shrimp with light char marks, accompanied by small orange pieces that appear to be roasted sweet potatoes or carrots. There is also a creamy light-colored sauce, smoothly spread and visible between the shrimp and lettuce. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In a bowl, toss the shrimp with olive oil, garlic powder, paprika, salt, and black pepper until evenly coated.
Step 2: Grill the shrimp over medium-high heat for 2-3 minutes on each side, until they turn pink and opaque. Remove from heat and drizzle with lemon juice.
Step 3: To make the Caesar dressing, whisk together mayonnaise, grated Parmesan, lemon juice, Worcestershire sauce, Dijon mustard, and minced garlic in a bowl. Season with salt and pepper to taste.
Step 4: Warm the flour tortillas briefly in a skillet for about 30 seconds each to make them pliable.
Step 5: Spread a generous layer of Caesar dressing on each tortilla, then add grilled shrimp, chopped romaine lettuce, shaved Parmesan, and, if desired, croutons and crumbled bacon.
Step 6: Fold the sides of each tortilla inward and roll tightly from the bottom up to form wraps.
Step 7: Slice the wraps in half and serve immediately for a fresh, flavorful meal.

Tips & Variations

For extra flavor, marinate the shrimp in lemon juice and garlic for 15 minutes before cooking.
Substitute Greek yogurt for mayonnaise in the dressing for a lighter option.
Try using whole wheat or spinach tortillas for added nutrition and color.
Add avocado slices or cherry tomatoes inside the wrap for freshness and texture.

Storage

Store any leftover wraps in an airtight container in the refrigerator for up to 2 days. To prevent sogginess, keep the dressing separate and assemble just before serving. Reheat the shrimp gently in a skillet or enjoy cold, then assemble with fresh lettuce and dressing.

How to Serve

A close-up of two shrimp wraps cut in half and stacked on a white plate. Each wrap is made with a soft, light brown flatbread folded around fresh green lettuce as the base layer. On top of the lettuce, there are plump, grilled shrimp with a slight char, showing a light pink and white color with golden-brown grill marks. Bright orange roasted carrot pieces are mixed in with the shrimp, adding a pop of color. A creamy, light-colored sauce with fresh herb specks coats the shrimp and vegetables, visible inside the wrap. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp can be used. Thaw them completely and pat dry before seasoning and grilling to ensure a good sear and prevent excess moisture.

What can I substitute if I don’t have Worcestershire sauce?

You can substitute with a splash of soy sauce mixed with a small amount of lemon juice or balsamic vinegar to mimic the savory tang of Worcestershire sauce.