Go Back
Zesty grilled shrimp caesar wrap cut in half, showing juicy grilled shrimp, crisp romaine, and shredded parmesan inside a golden tortilla

Zesty Grilled Shrimp Caesar Wraps That Come Together in Just 20 Minutes

These zesty grilled shrimp Caesar wraps are the perfect weeknight dinner, taking just 20 minutes from start to finish. Grilling the shrimp adds a smoky char that pairs beautifully with the cool, creamy Caesar salad, all wrapped up in a warm flour tortilla.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Main Course
Servings 2 servings
Calories 520 kcal

Equipment

  • Grill or grill pan
  • Paper Towels
  • Bowl
  • Large Bowl
  • Cutting Board
  • Knife

Ingredients
  

For the Wraps

  • 12 large shrimp peeled and deveined
  • 2 large flour tortillas warmed
  • 1 cup Caesar salad dressing chilled
  • 2 cups Romaine lettuce washed and chopped
  • 1/2 cup shredded Parmesan cheese finely shredded
  • 1 tbsp olive oil extra virgin
  • 1/2 tsp garlic powder
  • Salt and pepper to taste
  • Lemon wedges for serving

Instructions
 

  • Preheat the grill: Fire up your grill or grill pan over medium-high heat. You want it nice and hot so the shrimp sear immediately. Lightly oil the grates with a paper towel dipped in oil.
  • Prep the shrimp: Pat the shrimp dry with paper towels. In a bowl, toss them with the olive oil, garlic powder, and a generous pinch of salt and pepper until every piece is evenly coated.
  • Grill the shrimp: Lay the shrimp on the hot grill in a single layer, making sure they aren't touching each other. Let them cook undisturbed for 2-3 minutes, until you see deep grill marks and the edges turn pink.
  • Flip and finish: Flip the shrimp and cook for another 2-3 minutes. They're done when they're opaque all the way through and feel firm to the touch. Transfer them to a plate and let them rest for a minute.
  • Toss the salad: In the large bowl, combine the chopped romaine, chilled Caesar dressing, and shredded parmesan. Toss gently until the leaves are evenly coated—you don't want them drowning, just lightly dressed.
  • Assemble the wraps: Lay the warmed tortillas flat on your cutting board. Divide the Caesar salad evenly between them, placing it slightly off-center so you have room to roll. Top each pile of salad with the grilled shrimp.
  • Roll tightly: Fold in the sides of the tortilla, then roll it away from you as tightly as you can, tucking the ends in as you go to secure the filling.
  • Slice and serve: Use a sharp knife to slice each wrap in half on a diagonal. This isn't just for looks—it creates a nice pocket for the lemon juice to seep into. Serve immediately with lemon wedges on the side.

Notes

Things I Wish I'd Known the First Time:
  1. Dry those shrimp thoroughly: I know I've said it before, but it's worth repeating. Any moisture on the surface of the shrimp will turn to steam on the grill, preventing that beautiful golden-brown crust. Pat them dry with paper towels until they feel tacky to the touch.
  2. Don't crowd the grill: Shrimp need space to sear properly. If you pile them on top of each other, they'll steam. Cook them in batches if you have to—even a minute of extra cooking is better than a batch of sad, grey shrimp.
  3. Warm tortillas are non-negotiable: A room-temperature or cold tortilla will crack and split the moment you try to roll it. Warm it in a dry skillet, directly on the grill, or wrapped in a damp paper towel in the microwave for 15 seconds. It becomes pliable and almost impossible to tear.
  4. Go easy on the dressing: It's tempting to drench the salad in Caesar dressing, but a heavily dressed salad will make the tortilla soggy within minutes. Start with about half, toss it, and add just a little more if it needs it. You can always dip the finished wrap in extra dressing.
Swaps That Actually Work:
  • Make it gluten-free: Swap the flour tortillas for large gluten-free tortillas or even sturdy lettuce wraps (like butter lettuce cups) for a low-carb option.
  • Add some heat: Toss the shrimp with a pinch of cayenne pepper or red pepper flakes before grilling. A drizzle of sriracha or sambal oelek in the dressing is also fantastic.
  • Chicken version: This works perfectly with thinly sliced chicken breasts or thighs. Adjust the grilling time accordingly (about 5-6 minutes per side for breasts).
  • Extra crunchy: Add some croutons to the mix for a textural crunch. Just be aware they might soften over time, so add them right before serving.