Grilled Shrimp Caesar Wraps

Grilled Shrimp Caesar Wraps are a delicious, quick, and satisfying way to enjoy all the bold flavors of a Caesar salad—wrapped up and handheld. With juicy, smoky grilled shrimp, crisp romaine, creamy Caesar dressing, and a sprinkle of parmesan all tucked into a soft tortilla, this recipe is one I rely on for an easy lunch or light dinner that never feels boring.

Why You’ll Love This Recipe

I love how these wraps combine freshness, protein, and bold flavor in every bite. The grilled shrimp are smoky and slightly charred, which pairs perfectly with the creamy Caesar dressing. Everything gets wrapped in a soft tortilla, making it ideal for on-the-go meals or casual dinners. Plus, it’s quick to prepare and endlessly customizable.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Raw shrimp (peeled and deveined)

• Olive oil

• Garlic powder

• Salt and pepper

• Romaine lettuce (chopped)

• Caesar dressing (store-bought or homemade)

• Grated or shaved parmesan cheese

• Croutons (optional, for crunch)

• Large flour tortillas or wraps

• Optional: lemon wedges for serving

Directions

1. I start by tossing the shrimp with olive oil, garlic powder, salt, and pepper in a bowl.

2. I grill the shrimp over medium-high heat for 2–3 minutes per side, until pink and slightly charred. Then I set them aside to cool slightly.

3. In a large bowl, I mix the chopped romaine with Caesar dressing and a handful of parmesan.

4. I warm the tortillas slightly so they’re easier to roll.

5. I place a generous scoop of the salad mixture in the center of each tortilla, top with grilled shrimp, and add extra parmesan or croutons if I want more texture.

6. I fold in the sides and roll up the wraps tightly.

7. I slice them in half and serve immediately, or wrap them in foil if I’m packing them to-go.

Servings and timing

This recipe makes 4 wraps. It takes me about 10 minutes to prep, 10 minutes to cook the shrimp, and 5 minutes to assemble. In total, I have a satisfying meal ready in just 25 minutes.

Variations

I like changing things up depending on what I have:

• Swap the shrimp for grilled chicken or salmon.

• Use kale instead of romaine for a heartier green.

• Add cherry tomatoes, avocado, or sliced red onion for extra flavor and color.

• Turn this into a salad bowl by skipping the wrap and adding a handful of quinoa or grains.

storage/reheating

These wraps are best enjoyed fresh, but I store leftovers in the fridge wrapped tightly for up to 1 day. If I’m packing them for lunch, I keep the filling and shrimp separate and assemble just before eating to avoid soggy tortillas. I don’t recommend reheating the shrimp in the wrap—if needed, I gently reheat the shrimp separately.

FAQs

Can I use pre-cooked shrimp?

Yes, I sometimes use pre-cooked shrimp in a pinch. I just warm them briefly in a skillet with seasoning or serve them chilled for a refreshing twist.

What’s the best Caesar dressing to use?

I like using a good-quality store-bought version for convenience, but homemade Caesar dressing with garlic, anchovy, lemon, and parmesan always takes it to the next level.

Can I grill the shrimp on a stovetop?

Absolutely. I use a grill pan or skillet over medium-high heat when outdoor grilling isn’t an option. The shrimp still get a nice sear.

Can I make this wrap low-carb?

Yes. I use low-carb tortillas or wrap the filling in large romaine or butter lettuce leaves for a lighter option.

How do I keep the wrap from getting soggy?

I always let the shrimp cool slightly before assembling and avoid overloading with dressing. Adding a layer of lettuce between the filling and the tortilla also helps.

Conclusion

Grilled Shrimp Caesar Wraps are one of my go-to meals when I want something quick, flavorful, and satisfying. They’ve got everything I love about a Caesar salad, with the added bonus of smoky shrimp and the convenience of a wrap. Whether I’m packing lunch, prepping for a picnic, or making a casual dinner, these wraps always hit the spot.