Can I make this shrimp wrap ahead of time?

Yes, you can grill the shrimp and prepare the vegetables in advance. Store them separately in the refrigerator, then assemble the wraps just before serving to keep the tortilla fresh and the lettuce crisp.

What’s the best tortilla for shrimp wraps?

Flour tortillas provide the softest texture, but you can also use whole wheat or gluten-free tortillas made from almond flour or corn for dietary needs.

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp works perfectly. Just make sure to thaw them completely and pat them dry before seasoning and grilling to avoid excess moisture.

How can I make this shrimp wrap healthier?

To make it healthier, use whole wheat or low-carb tortillas, replace Caesar dressing with Greek yogurt-based dressing, and add more fresh vegetables such as cucumbers or spinach.

How long does a shrimp wrap last in the fridge?

A fully assembled shrimp wrap is best eaten within 24 hours when stored in the refrigerator in an airtight container. For longer storage, keep components separate and assemble fresh.

Shrimp Wrap Recipe – 16-Min Grilled Caesar Wrap

Name: Shrimp Wrap Recipe – Easy 16-Minute Grilled Caesar Wrap
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Yield: 4 wraps
Cuisine: American
Ingredients: 1 lb large shrimp, peeled and deveined; 1 tbsp olive oil; 1 tsp smoked paprika; 1/2 tsp garlic powder; 1/2 tsp salt; 1/4 tsp black pepper; 4 large flour tortillas (gluten-free option: almond flour tortillas); 2 cups romaine lettuce, chopped; 1 large tomato, diced; 1/2 cup Caesar dressing (store-bought or homemade); 1/4 cup grated Parmesan cheese; Fresh lemon wedges, for serving

Description

An easy and flavorful shrimp wrap recipe with juicy grilled shrimp, crisp romaine lettuce, diced tomato, creamy Caesar dressing, and Parmesan cheese wrapped in a warm tortilla. Ready in just 16 minutes, perfect for lunch, dinner, or meal prep.

Ingredients

Scale

1 lb large shrimp, peeled and deveined
1 tbsp olive oil
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
4 large flour tortillas (gluten-free option: almond flour tortillas)
2 cups romaine lettuce, chopped
1 large tomato, diced
1/2 cup Caesar dressing (store-bought or homemade)
1/4 cup grated Parmesan cheese
Fresh lemon wedges, for serving

Instructions

In a medium bowl, toss shrimp with olive oil, smoked paprika, garlic powder, salt, and black pepper until evenly coated.
Preheat a grill pan or outdoor grill over medium-high heat.
Place shrimp on the grill and cook for 2–3 minutes per side until pink, opaque, and lightly charred. Remove and set aside.
Warm tortillas in a dry skillet for 20–30 seconds per side to make them more pliable.
Lay tortillas flat and spread Caesar dressing evenly across each one. Sprinkle with Parmesan cheese.
Layer with romaine lettuce, diced tomato, and grilled shrimp.
Fold in the sides of each tortilla, roll tightly, and slice in half.
Serve with fresh lemon wedges and enjoy.

Notes

For extra flavor, marinate shrimp for 15–30 minutes before grilling.
Add sliced cucumbers or red onions for extra crunch.
Use Greek yogurt-based dressing for a lighter version.
Grill shrimp ahead of time for meal prep and assemble wraps fresh before serving.

Prep Time: 10 minutes
Cook Time: 6 minutes
Category: Main Course
Method: Grilling
Cuisine: American

Nutrition

Serving Size: 1 wrap
Calories: 320
Sugar: 3g
Sodium: 680mg
Fat: 14g
Saturated Fat: 4g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 22g
Cholesterol: 180mg