Description
These Grilled Shrimp Caesar Wraps combine succulent, smoky grilled shrimp with fresh romaine lettuce, crunchy croutons, and creamy Caesar dressing, all wrapped in warm, lightly charred tortillas. Perfect for a quick, satisfying lunch or dinner, this recipe delivers classic Caesar salad flavors with a delightful grilled twist.
Ingredients
Scale
Shrimp and Seasoning
- 1 pound raw shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon granulated garlic
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Wrap Components
- 4 flour tortillas
- 2 cups chopped romaine lettuce
- 1 cup croutons
- 1/2 cup Caesar dressing
Instructions
- Marinate the Shrimp: In a medium bowl, toss the raw shrimp with olive oil, granulated garlic, smoked paprika, salt, and pepper. Make sure each shrimp is evenly coated with the seasoning mixture. Set aside to marinate for about 10 minutes to allow the flavors to meld.
- Preheat Grill: Heat your grill or grill pan to medium-high heat, preparing it for the shrimp and tortillas.
- Grill the Shrimp: Place the marinated shrimp on the grill and cook for 2-3 minutes per side, or until the shrimp turn opaque and have grill marks. Remove shrimp from grill.
- Grill the Tortillas: Next, grill each flour tortilla for about 30 seconds per side until they are lightly charred and warmed through. Remove from grill and keep warm.
- Assemble the Shrimp Mixture: In a large bowl, combine the grilled shrimp, chopped romaine lettuce, croutons, and Caesar dressing. Toss gently until everything is evenly coated with the dressing.
- Assemble the Wraps: Lay each grilled tortilla flat and place a generous portion of the shrimp mixture down the center. Wrap tightly, folding in the sides, and serve immediately while warm.
Notes
- For extra flavor, add a squeeze of fresh lemon juice over the grilled shrimp before assembling.
- You can substitute gluten-free tortillas to make this recipe gluten-free.
- Feel free to add shaved Parmesan cheese inside the wraps for an extra cheesy boost.
- If you don’t have a grill, use a grill pan or stovetop skillet to cook the shrimp and toast the tortillas.
- Leftover wraps can be stored wrapped tightly in foil and refrigerated for up to 1 day, but best served fresh.
