ZESTY GRILLED SHRIMP CAESAR WRAPS

A fresh, fast, and flavorful lunch or light dinner that combines juicy grilled shrimp, creamy Caesar dressing, crisp romaine, and zesty lemon in a portable wrap. Perfect for meal prep, picnics, or a quick weeknight meal.

RECIPE: Zesty Grilled Shrimp Caesar Wraps

Yield: 4 wraps | Prep: 20 min | Cook: 5 min

INGREDIENTS:

For the Shrimp:

• 1 lb (450g) large shrimp, peeled and deveined (tail-on or off)

• 2 tbsp olive oil

• 1 tsp smoked paprika

• 1 tsp garlic powder

• ½ tsp onion powder

• ½ tsp dried oregano or Italian seasoning

• Zest of 1 lemon

• 1 tbsp fresh lemon juice

• ¼ tsp red pepper flakes (optional)

• Salt and black pepper to taste

For the Wrap Assembly:

• 4 large flour tortillas or spinach wraps (10-inch)

• 1 large romaine heart, chopped

• 1 cup cherry tomatoes, halved or quartered

• ½ cup shaved Parmesan or grated Pecorino Romano

• ¼ cup red onion, thinly sliced (optional)

• Creamy Caesar dressing (store-bought or homemade, recipe below)

• Optional add-ins: Avocado slices, crispy bacon bits, roasted corn, sun-dried tomatoes

Quick Homemade Caesar Dressing:

• ½ cup mayonnaise

• 2 tbsp grated Parmesan

• 1 tbsp fresh lemon juice

• 1 tsp Dijon mustard

• 1 small garlic clove, minced

• 1 tsp Worcestershire sauce (or ½ tsp anchovy paste)

• 2 tbsp buttermilk or milk (to thin)

• Salt and pepper to taste

STEP-BY-STEP INSTRUCTIONS:

1. MARINATE THE SHRIMP

• Pat shrimp completely dry with paper towels.

• In a bowl, whisk together olive oil, lemon juice, zest, and all spices.

• Add shrimp and toss to coat. Let marinate 15 minutes at room temperature (or up to 30 minutes in the fridge).

2. GRILL OR COOK SHRIMP

• Grill method: Preheat grill or grill pan to medium-high. Grill shrimp 1–2 minutes per side until pink and opaque.

• Skillet method: Heat 1 tbsp oil in a large skillet over medium-high. Cook shrimp 2–3 minutes per side.

• Transfer shrimp to a plate. Squeeze extra lemon juice over top if desired.

3. PREPARE WRAPS

• Warm tortillas briefly in a dry skillet or microwave (15 seconds) to make them pliable.

• Spread a thin layer of Caesar dressing down the center of each tortilla.

• Layer with romaine, tomatoes, red onion, and Parmesan.

• Top with 4–5 grilled shrimp per wrap.

• Drizzle with extra dressing and optional add-ins.

4. ROLL & SERVE

• Fold method: Fold sides inward, then roll tightly from the bottom up.

• Secure with parchment paper or foil if packing to-go.

• Slice in half diagonally and serve immediately.

PRO TIPS FOR SUCCESS:

• Don’t overcook shrimp – they cook fast and become rubbery if overdone.

• Dry the shrimp well before marinating for better searing.

• Use cold, crisp lettuce – pat romaine dry after washing.

• Pack dressing separately if making ahead to avoid soggy wraps.

• Grill marks add flavor – use a grill pan if you don’t have an outdoor grill.

MEAL PREP & STORAGE:

• Shrimp can be cooked 2 days ahead and stored airtight in the fridge.

• Chop veggies up to 2 days in advance.

• Assemble wraps just before eating for best texture.

• Leftover assembled wraps store well wrapped in foil or parchment in the fridge for up to 1 day.

VARIATIONS:

• Grilled Chicken Caesar Wraps: Substitute shrimp with grilled chicken breast strips.

• Spicy Sriracha Caesar: Add 1 tbsp sriracha to the dressing.

• Mediterranean Style: Add feta, olives, cucumbers, and tzatziki.

• Low-Carb: Use romaine leaves or low-carb tortillas.