Save My coworker brought these grilled shrimp wraps to a beach picnic last summer, and I watched people abandon their sad sandwiches mid-bite to reach for seconds. The combination of smoky shrimp, cool crisp lettuce, and that tangy Caesar dressing just clicked in a way that felt effortless and impressive at the same time. What struck me most was how the warm tortilla contrasted with the cold toppings, creating this perfect textural balance that nobody expected from something so simple. I started making them at home that fall, initially thinking I'd nail the grilling part but completely underestimating how crucial that dressing would be.
I made these for my sister's book club one Thursday evening, nervous because I was the first one volunteering to cook. One guest had just gone pescatarian, and I remember her face lighting up when she realized the shrimp was the star and not an afterthought. She came back for another wrap and asked for the recipe before leaving, which honestly felt like the biggest compliment I could have gotten.
Ingredients
- Large shrimp (1 lb, peeled and deveined): Buy them frozen from the seafood counter and thaw them properly under cold running water, never at room temperature, because this changes everything about texture.
- Olive oil (1 tbsp): This carries the seasoning into the shrimp, so don't skip it or use a substitute.
- Kosher salt and freshly ground black pepper: Kosher salt dissolves differently than table salt, giving you better seasoning control.
- Smoked paprika (1/2 tsp): This is what creates that outdoor grill flavor even if you're cooking indoors on a grill pan.
- Garlic powder (1/2 tsp): Fresh garlic would burn too quickly on a hot grill, so the powder version actually works better here.
- Mayonnaise (1/4 cup): The base of your dressing and honestly the ingredient that makes people ask for your recipe.
- Grated Parmesan cheese (2 tbsp for dressing, plus 1/3 cup shaved for topping): Freshly grated melts into the dressing while shaved pieces stay crisp on the wrap itself.
- Fresh lemon juice (1 tbsp): Bottled lemon juice lacks the brightness, so squeeze it fresh if you can.
- Extra-virgin olive oil (1 tbsp): This adds richness to the dressing and balances the acidity.
- Dijon mustard (1 tsp): A tiny amount emulsifies the dressing and adds subtle complexity.
- Worcestershire sauce (1 tsp): This is the secret ingredient that makes people say they taste restaurant quality flavors.
- Minced garlic (1 clove): Fresh garlic in the dressing gives it life that powder never could.
- Large flour tortillas (4, 10-inch): Warm them slightly so they roll without cracking, and don't skip this step thinking they'll be fine cold.
- Chopped romaine lettuce (4 cups): Buy it whole and chop it yourself because pre-chopped wilts faster and loses crunch.
- Cherry tomatoes (1 cup, halved, optional): These add juiciness and color, but if tomatoes aren't in season skip them rather than use mealy ones.
- Croutons (1/2 cup, optional): Homemade ones stay crunchier longer, but store-bought works if you assemble right before eating.
Instructions
- Fire up your grill to medium-high heat:
- You want it hot enough that a drop of water sizzles and evaporates immediately. If you're using a grill pan on the stovetop, let it preheat for at least 2 minutes so the shrimp gets that gorgeous sear.
- Coat the shrimp in seasoning:
- Toss the peeled shrimp with olive oil, salt, pepper, smoked paprika, and garlic powder in a bowl until every piece is evenly coated. Don't overseason at this point because the char from the grill will intensify the flavors.
- Grill the shrimp until opaque:
- Place them on the grill in a single layer and resist the urge to move them around. Let them sit for 2 to 3 minutes per side until they turn opaque and develop those beautiful charred spots that make your kitchen smell incredible.
- Build your Caesar dressing:
- Whisk mayonnaise, grated Parmesan, fresh lemon juice, olive oil, Dijon mustard, Worcestershire sauce, minced garlic, and black pepper together until smooth and creamy. Taste it and adjust the lemon juice if it needs brightness.
- Warm your tortillas gently:
- A dry skillet over medium heat for 30 seconds per side or a quick 10-second microwave zap makes them pliable and prevents tearing when you roll them. This small step makes assembly feel professional instead of frustrating.
- Layer your wrap carefully:
- Start with a bed of chopped romaine on each tortilla, then add grilled shrimp, shaved Parmesan, cherry tomatoes if using, and croutons. Drizzle generously with Caesar dressing right down the middle.
- Roll tightly and serve immediately:
- Fold in the sides first, then roll from the bottom up while keeping tension in your roll so nothing spills out. Slice in half if you want Instagram-worthy presentation and serve right away before the lettuce gets soggy.
Save There's this moment when you take that first bite of a perfectly executed wrap where all the components come together at once, the shrimp still warm and the lettuce still crisp, and you realize you just made something restaurant-quality in your own kitchen. My mom asked me to make these for her book club because she said they tasted like something she'd order at a coastal seafood place, which meant more to me than any five-star rating ever could.
The Secret to Grilled Shrimp That Doesn't Stick
The first time I grilled shrimp, I lost half of it to the grates because I didn't oil the grill itself. Now I brush the grill grates with an oiled paper towel right after preheating, which creates a natural nonstick surface. The shrimp releases cleanly, develops better char, and tastes like it was cooked professionally instead of salvaged from a kitchen disaster.
Caesar Dressing That Actually Tastes Like Caesar
The difference between okay Caesar and the kind that makes people ask for your recipe comes down to balance. Worcestershire sauce is doing most of the heavy lifting here, giving it that umami depth that store-bought dressings lack, while fresh lemon juice keeps it bright instead of heavy. I learned this by accident when I ran out of bottled lemon juice and squeezed a fresh one instead, and suddenly everyone wanted to know what I'd changed.
Building Wraps That Actually Hold Together
The order of assembly matters more than it seems, starting with lettuce because it creates a barrier between the wet dressing and the tortilla. The shrimp goes next while it's still slightly warm, which helps everything cohere, then toppings and dressing go last so you see them when you bite in. Think of it like building from sturdy to delicate, from warm to cool, which naturally prevents everything from becoming a soggy mess.
- Warm your tortillas even if you think they don't need it, because cold tortillas tear more easily and roll less smoothly.
- If you're making these ahead, keep the lettuce separate and assemble right before eating so nothing gets soggy.
- Pat the grilled shrimp dry with paper towels before adding it to the wrap to avoid excess moisture that wilts the lettuce.
Save These wraps remind me why I fell in love with cooking in the first place, that intersection where technique meets simplicity and makes people happy. Every time I make them, someone asks for the recipe, and I get to share something that tastes fancy but feels entirely doable.
Kitchen Questions
- → Can I make these wraps ahead of time?
Prepare components separately in advance—grill the shrimp, mix the dressing, and chop the lettuce. Store them in airtight containers in the refrigerator for up to 24 hours. Assemble the wraps just before serving to prevent the tortillas from becoming soggy.
- → What's the best way to reheat grilled shrimp?
Gently reheat shrimp in a skillet over medium-low heat for 2-3 minutes, or microwave in 15-second intervals until warmed through. Avoid overheating, as shrimp can become rubbery and tough when overcooked.
- → Can I use frozen shrimp instead of fresh?
Yes, thaw frozen shrimp completely in the refrigerator overnight or under cold running water. Pat them dry thoroughly with paper towels before seasoning and grilling to ensure proper searing and prevent steaming.
- → How do I prevent tortillas from tearing when rolling?
Warm tortillas slightly in a dry skillet or microwave for 15-20 seconds to increase pliability. Don't overfill the center—leave about 2 inches of space around the edges. Fold in the sides first, then roll tightly from bottom to top.
- → What can I substitute for Worcestershire sauce?
Try soy sauce mixed with a drop of fish sauce, or use balsamic vinegar for a different depth of flavor. The dressing will still be creamy and tangy, just with a slightly different umami profile.
- → Are these wraps gluten-free?
The traditional version contains gluten from flour tortillas and croutons. Make them gluten-free by using corn or gluten-free tortillas and either omitting croutons or using gluten-free alternatives. Always verify all ingredients, especially Worcestershire sauce, are certified gluten-free.