Go Back

Grilled Shrimp Caesar Wraps

Juicy grilled shrimp meets crisp Caesar salad in this 15-minute handheld meal. Perfect for a quick lunch or light dinner, featuring savory spices and creamy dressing.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 wraps
Course: Dinner, Lunch
Cuisine: American, Fusion
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Shrimp
  • 1 pound large shrimp peeled and deveined
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 0.5 tsp paprika optional
  • 1 pinch salt and pepper to taste
Wrap Assembly
  • 4 large flour tortillas burrito size
  • 4 cups romaine lettuce chopped
  • 1 cup cherry tomatoes diced
  • 1 large avocado sliced or diced
  • 0.5 cup Parmesan cheese shaved or grated
  • 0.5 cup Caesar dressing creamy style
  • 0.5 cup croutons roughly crushed

Equipment

  • Large Skillet or Grill Pan
  • Mixing bowls
  • Tongs
  • Chef's Knife

Method
 

  1. Pat shrimp dry with paper towels. In a bowl, toss shrimp with olive oil, garlic powder, paprika, salt, and pepper.
  2. Heat a large skillet over medium-high heat. Add shrimp in a single layer and cook for 2-3 minutes per side until opaque and slightly charred. Remove from heat.
  3. In a large bowl, combine chopped lettuce, diced tomatoes, Parmesan cheese, crushed croutons, and Caesar dressing. Toss to coat evenly.
  4. Lay out tortillas (warm slightly in microwave if stiff). Place a scoop of salad mix in the center, top with avocado and grilled shrimp.
  5. Fold in the sides and roll tightly. Optional: sear the seam side in the hot skillet for 1 minute to seal.
  6. Cut in half diagonally and serve immediately.

Notes

To make this gluten-free, use a gluten-free tortilla or serve as a bowl without the wrap.