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Grilled Shrimp Caesar Wraps

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Ingredients Method

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

Method
 

  1. Prep the Shrimp:
  2. Pat shrimp dry with paper towels. In a bowl, toss with olive oil, garlic powder, paprika, salt, and pepper.
  3. Pro Tip: Let shrimp marinate for 10–15 minutes for deeper flavor.
  4. Cook the Shrimp:
  5. 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.
  6. Sauté: Heat 1 tbsp oil in a skillet over medium-high. Cook shrimp in a single layer, flipping once.
  7. Assemble the Wraps:
  8. Warm tortillas briefly (in a dry skillet or microwave) for flexibility.
  9. Spread 1–2 tbsp Caesar dressing down the center of each tortilla.
  10. Layer with lettuce, shrimp, Parmesan, and any extras (avocado, tomatoes, etc.).
  11. Finish with a squeeze of lemon juice and freshly cracked pepper.
  12. Roll & Serve:
  13. Fold the sides inward, then roll tightly away from you. Slice diagonally for a neat presentation.
  14. Serve with extra lemon wedges and a side of crispy fries or a light salad.
  15. Variations:
  16. Low-Carb: Use butter lettuce leaves or a keto-friendly wrap.
  17. Spicy Kick: Add a dash of cayenne to the shrimp or drizzle with sriracha mayo.
  18. Extra Crunch: Top with homemade garlic croutons or crushed tortilla chips.