Save to Pinterest My neighbor brought over these grilled shrimp wraps one summer evening, and I watched her assemble them right on my kitchen counter like she was performing some kind of culinary magic. The shrimp hit the grill pan with this satisfying sizzle, and suddenly my whole kitchen smelled like the coast. I became obsessed with recreating them, and now they're my go-to when I want something that feels fancy but comes together faster than ordering takeout.
I made these for a book club meeting, and honestly, the fact that everyone asked for the recipe before dessert even came out told me everything. One person brought them back the next week and said they'd made them three times already. There's something about a wrap that feels approachable enough to make at home but impressive enough to serve to people you actually want to impress.
Ingredients
- Large shrimp (1 lb): Buy them already peeled if you want to save yourself twenty minutes of tedious work, though fresh from the fishmonger is always worth the effort if you have time.
- Olive oil: Use a decent one for coating the shrimp because it carries all that smoky paprika flavor right onto the grill.
- Kosher salt and freshly ground black pepper: These aren't just filler, they wake up the shrimp and make everything taste more like itself.
- Smoked paprika and garlic powder: The secret weapons that make people ask if you grilled these professionally, so don't skip them.
- Mayonnaise: The creamy base of your dressing, and yes, the good kind tastes noticeably better here.
- Grated Parmesan cheese: Buy a chunk and grate it fresh if you can, because the pre-grated stuff has that weird coating that keeps it from melting smoothly into the dressing.
- Fresh lemon juice: Squeeze it yourself from actual lemons because bottled juice tastes like disappointment when it meets fresh herbs and seafood.
- Extra-virgin olive oil: This is your second olive oil, and it matters because it has actual flavor that goes into the dressing.
- Dijon mustard and Worcestershire sauce: These two together create depth that makes people wonder what your secret ingredient is.
- Minced garlic: Fresh garlic is absolutely non-negotiable here because it's going raw into the dressing.
- Large flour tortillas: The 10-inch kind because they're sturdy enough to hold everything without falling apart on you.
- Romaine lettuce: Choose one that's crisp and fresh, and chop it just before assembly so it doesn't get sad and wilted.
- Shaved Parmesan: Use a vegetable peeler on a chunk of Parmesan for those beautiful thin shards that actually integrate into the wrap instead of just sitting there.
- Cherry tomatoes: Optional but honestly why would you skip them when they're at their peak.
- Croutons: These add that textural moment that makes each bite feel intentional, homemade or store-bought both work.
Instructions
- Get your grill ready:
- Preheat your grill or grill pan to medium-high heat for about five minutes so it's actually hot when the shrimp touches down. You want that aggressive sizzle that means business.
- Season the shrimp like you mean it:
- Toss your shrimp with olive oil, salt, pepper, smoked paprika, and garlic powder in a bowl until every single piece is coated. This is where the flavor building happens, so don't rush it.
- Grill until they're perfect:
- Place shrimp on the hot grill and leave them alone for two to three minutes per side until they turn opaque and get those beautiful charred edges. You'll know they're done when they look like little curved pink crescents.
- Make the dressing while the grill is still warm:
- Whisk together mayonnaise, grated Parmesan, lemon juice, extra-virgin olive oil, Dijon mustard, Worcestershire sauce, minced garlic, and black pepper until it's completely smooth and creamy. Taste it and adjust the lemon if it needs brightness.
- Warm your tortillas gently:
- Pass them through a dry skillet or give them a quick spin in the microwave wrapped in a damp towel so they become pliable and don't crack when you roll them. This step takes thirty seconds but changes everything.
- Assemble with intention:
- Lay a tortilla flat, layer romaine lettuce down the center, then top with grilled shrimp, shaved Parmesan, cherry tomatoes, and croutons, then drizzle the Caesar dressing over everything. Build it like you're creating something you actually want to eat.
- Roll it up tight:
- Fold in the sides of the tortilla first, then roll from the bottom up into a wrap that stays together, and slice it in half diagonally if you want to see all the pretty layers. Serve it right away while the shrimp is still warm.
Save to Pinterest My daughter made these for the first time without asking for help, and the way she arranged all the components with this quiet concentration made me realize she was creating something she felt proud of. When her friends came over and ate three wraps each, she got this smile that said she'd figured out something important about cooking.
The Magic of Grilled Shrimp
Grilling shrimp is one of those kitchen skills that looks complicated but is actually forgiving once you understand the timing. The heat brings out this natural sweetness in the shrimp while the char adds this smoky complexity that's completely different from pan-seared shrimp. I've learned that the best grilled shrimp happens when you stop second-guessing yourself and trust that two to three minutes per side is exactly right.
Building Flavor Into Your Dressing
The Caesar dressing here isn't trying to be traditional, it's trying to be practical and delicious. Whisking everything by hand means you can taste as you go and adjust the lemon or Worcestershire to your preference. The Dijon mustard is the unsung hero because it adds this subtle tang that makes the whole dressing taste less like mayo and more like something intentional.
Customizing Your Wraps for Real Life
One of the best things about this recipe is that it bends to your needs without breaking. Make it spicy by adding red pepper flakes to the shrimp or keeping crushed red pepper on the table so people can adjust their own heat. Skip the croutons if you don't have them, add cucumber or red onion if you want more crunch, or swap in Greek yogurt for the mayo if you want something lighter.
- A sprinkle of crushed red pepper flakes on the shrimp before grilling turns up the heat without overwhelming the fresh flavors.
- If you have any Caesar dressing left over, it keeps in the fridge for almost a week and works on salads, roasted vegetables, or even as a dip.
- These wraps are best served immediately while everything is still warm, but you can prep all your components ahead and assemble them right before eating.
Save to Pinterest These wraps remind me that the best meals are the ones that don't feel like work, and somehow manage to impress anyway. They've become my answer to basically any question that starts with, I don't know what to make for dinner.
Recipe FAQs
- → How do I prevent the tortilla from getting soggy?
Warm the tortillas before assembling and layer ingredients evenly. Avoid overdressing - drizzle Caesar dressing just before serving or serve on the side for dipping. Pat grilled shrimp dry with paper towels to remove excess moisture before placing in the wrap.
- → Can I use frozen shrimp?
Yes, thaw frozen shrimp completely in the refrigerator overnight or under cold running water for 15 minutes. Pat them very dry with paper towels before seasoning and grilling to ensure proper searing and prevent steaming.
- → What's the best way to grill shrimp?
Preheat your grill to medium-high heat. Thread shrimp onto skewers for easier turning if desired, or use a grill basket. Cook for 2-3 minutes per side just until opaque and lightly charred - avoid overcooking as shrimp become rubbery quickly.
- → Can I make these ahead of time?
Prepare the Caesar dressing up to 3 days ahead and store refrigerated. Grill shrimp in advance and refrigerate for up to 2 days. However, assemble wraps just before serving to prevent sogginess. Store components separately in airtight containers.
- → What can I substitute for the Worcestershire sauce?
Use coconut aminos for a similar umami flavor without anchovies, or try balsamic vinegar for a different depth. Soy sauce works but adds a distinct Asian flavor profile. For a completely different approach, add a teaspoon of fish sauce.