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Grilled Shrimp Caesar Wraps

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Ingredients
  

  • For the Shrimp:
  • 1 lb 450g large shrimp, peeled & deveined
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • ½ tsp smoked paprika or regular paprika for milder flavor
  • ½ tsp salt
  • ¼ tsp black pepper
  • Optional: ½ tsp lemon zest or 1 minced garlic clove for extra punch
  • For the Wraps:
  • 4 large flour tortillas or spinach/whole wheat wraps
  • 2 cups romaine lettuce finely chopped
  • ½ cup Caesar dressing homemade or store-bought
  • ¼ cup grated Parmesan cheese
  • 1 lemon cut into wedges
  • Optional Add-ins:
  • Sliced avocado
  • Cherry tomatoes halved
  • Crumbled bacon
  • Red onion thinly sliced

Instructions
 

  • Prep the Shrimp:
  • Pat shrimp dry with paper towels. In a bowl, toss with olive oil, garlic powder, paprika, salt, and pepper.
  • Pro Tip: Let shrimp marinate for 10–15 minutes for deeper flavor.
  • Cook the Shrimp:
  • Grill: Skewer or place shrimp on a preheated grill (or grill pan) over medium-high heat. Cook 2–3 minutes per side until opaque and slightly charred.
  • Sauté: Heat 1 tbsp oil in a skillet over medium-high. Cook shrimp in a single layer, flipping once.
  • Assemble the Wraps:
  • Warm tortillas briefly (in a dry skillet or microwave) for flexibility.
  • Spread 1–2 tbsp Caesar dressing down the center of each tortilla.
  • Layer with lettuce, shrimp, Parmesan, and any extras (avocado, tomatoes, etc.).
  • Finish with a squeeze of lemon juice and freshly cracked pepper.
  • Roll & Serve:
  • Fold the sides inward, then roll tightly away from you. Slice diagonally for a neat presentation.
  • Serve with extra lemon wedges and a side of crispy fries or a light salad.
  • Variations:
  • Low-Carb: Use butter lettuce leaves or a keto-friendly wrap.
  • Spicy Kick: Add a dash of cayenne to the shrimp or drizzle with sriracha mayo.
  • Extra Crunch: Top with homemade garlic croutons or crushed tortilla chips.