Grilled Shrimp Caesar Wraps (Print Version)
# Ingredients:
→ Shrimp
01 -
450 g shrimp, peeled and deveined
02 -
2 tablespoons olive oil
03 -
1 teaspoon garlic powder
04 -
1 teaspoon paprika
05 -
0.5 teaspoon ground black pepper
06 -
0.25 teaspoon salt
07 -
1 tablespoon freshly squeezed lemon juice
→ Caesar Dressing
08 -
120 ml mayonnaise
09 -
2 tablespoons grated Parmesan cheese
10 -
1 tablespoon freshly squeezed lemon juice
11 -
2 teaspoons Worcestershire sauce
12 -
1 teaspoon Dijon mustard
13 -
1 garlic clove, minced
14 -
Salt and pepper, to taste
→ Wrap Assembly
15 -
4 large flour tortillas
16 -
2 cups (100 g) romaine lettuce, chopped
17 -
0.5 cup shaved Parmesan cheese
18 -
0.5 cup croutons (optional)
19 -
4 slices cooked bacon, crumbled (optional)
# Instructions:
01 -
In a mixing bowl, combine shrimp with olive oil, garlic powder, paprika, salt, and black pepper. Toss thoroughly to ensure even coating.
02 -
Preheat a grill or grill pan over medium-high heat. Arrange seasoned shrimp in a single layer and grill for 2–3 minutes per side, until shrimp turn pink and opaque. Remove from heat and set aside.
03 -
In a small bowl, whisk together mayonnaise, grated Parmesan, lemon juice, Worcestershire sauce, Dijon mustard, and minced garlic. Season with salt and pepper to preference.
04 -
Heat tortillas in a dry skillet over medium heat for about 30 seconds each until pliable.
05 -
Spread a generous layer of Caesar dressing over each tortilla. Add grilled shrimp, romaine lettuce, shaved Parmesan, and, if desired, top with croutons and crumbled bacon.
06 -
Fold the sides of each tortilla inward, then roll up tightly from the bottom. Slice wraps in half and serve immediately.
# Notes:
01 -
For added flavour, grill shrimp on skewers to ensure even cooking and easy turning.