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- 1 lb large shrimp, peeled and deveined - 2 tablespoons extra virgin olive oil - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Salt and freshly ground black pepper to taste - 4 large flour tortillas (10-inch) - 2 cups Romaine lettuce, roughly chopped - ½ cup creamy Caesar dressing - ½ cup finely grated Parmesan cheese - ¼ cup seasoned croutons, crushed (optional for added crunch) - Lemon wedges, for serving Using fresh shrimp is key for this dish. Frozen shrimp work too, just thaw them first. Always choose high-quality olive oil for better flavor. Fresh Romaine lettuce adds a nice crunch. For the Caesar dressing, a homemade version can elevate your wraps. Aged Parmesan gives a stronger taste, so look for that if you can. If you have a shellfish allergy, try grilled chicken or tofu. For a gluten-free option, use gluten-free tortillas. If you're lactose intolerant, swap Parmesan with nutritional yeast or a dairy-free alternative. Always check labels for hidden allergens in dressings and croutons. Start by preheating your grill to medium-high heat. This way, the shrimp gets a nice sear. In a mixing bowl, add 1 pound of peeled and deveined shrimp. Pour in 2 tablespoons of olive oil, then add 1 teaspoon of garlic powder and 1 teaspoon of smoked paprika. Add salt and black pepper to taste. Toss everything together until the shrimp are well coated. This blend gives great flavor to the shrimp. Take a large flour tortilla and lay it flat. Spoon a generous amount of the Caesar salad mix into the center. This mix includes 2 cups of chopped Romaine lettuce and ½ cup of creamy Caesar dressing. Sprinkle in ½ cup of finely grated Parmesan cheese for some extra zing. Place a few grilled shrimp on top. If you want some crunch, add crushed croutons now. Fold the sides of the tortilla in, then roll it up tightly from the bottom. Repeat this with all the tortillas until you have yummy wraps ready to go. When your shrimp are on the grill, cook them for about 2-3 minutes on one side. Then flip them over and grill for another 2-3 minutes. The shrimp should turn pink and opaque. This means they are cooked just right. After grilling, let the shrimp cool slightly before adding them to the wraps. For a finishing touch, grill the wrapped tortillas seam-side down for 1-2 minutes. This helps crisp them up and keeps the fillings secure. For more details, check out the Full Recipe. To wrap your tortilla well, start with a large tortilla. This gives you space for filling. Lay the tortilla flat on a clean surface. Spoon your Caesar salad mixture in the center. Leave about two inches on the sides. Place the grilled shrimp on top. Then, fold the sides in first. Next, roll the bottom up tightly. This keeps everything inside. Make sure the seam is down when you serve. To boost flavor, use fresh herbs like basil or parsley. Add a squeeze of lemon juice for brightness. You can also try different spices. A pinch of cayenne adds heat. If you like creaminess, add more Caesar dressing. For a crunchy texture, sprinkle extra croutons inside. Each tweak makes the dish unique. Grilling times may vary by grill type. Gas grills heat quickly. Cook shrimp for about 2-3 minutes per side. Charcoal grills need a bit longer. Check the shrimp for doneness. They should be pink and opaque. If you have a grill with hot spots, move the shrimp around. This ensures even cooking. {{image_4}} You can swap shrimp for other proteins. Grilled chicken works well. It adds a nice, juicy flavor. You can also use salmon for a richer taste. For a lighter option, try turkey. Each choice gives a unique twist to your wraps. To cut calories, consider using less dressing. You can also use yogurt instead of creamy Caesar dressing. Whole wheat tortillas are a great choice. They add fiber and taste without many extra calories. You can still enjoy the same great flavors while keeping it lighter. For a vegetarian wrap, skip the shrimp and add grilled veggies. Bell peppers, zucchini, and mushrooms taste great. You can also use chickpeas for protein. If you want a vegan wrap, use a plant-based Caesar dressing. There are many good options in stores. This way, you keep the wrap fun and flavorful for everyone. You can find the full recipe for Grilled Shrimp Caesar Wraps to try these variations. To keep your Grilled Shrimp Caesar Wraps fresh, follow these steps: - Wrap each individual wrap in plastic wrap or aluminum foil. - Place the wrapped wraps in an airtight container. - You can also use a resealable plastic bag. This method helps keep moisture out and preserves flavor. If stored properly, these wraps last for about 2-3 days in the fridge. Make sure to check for any signs of spoilage before eating. If the shrimp smells off, toss it. To reheat your wraps, avoid sogginess. Try these methods: - Oven: Preheat to 350°F (175°C). Wrap in foil and heat for about 10 minutes. - Skillet: Heat in a non-stick skillet over medium heat. Cook for 2-3 minutes on each side. - Microwave: Place on a plate and cover with a damp paper towel. Heat for 30-45 seconds, but this may make them soggy. For the best taste, I suggest using the oven or skillet method. Enjoy your delicious leftovers! Don't forget to check out the Full Recipe for more tips. Yes, you can make these wraps ahead of time. Prepare the shrimp and salad mix first. Store them separately in the fridge. When you’re ready to eat, just assemble the wraps. This keeps the tortillas fresh and avoids sogginess. These wraps go great with light sides. Here are a few ideas: - Fresh fruit salad - Crispy sweet potato fries - A side of steamed broccoli - A simple green salad These options balance the meal and add nutrition. To keep your wraps crisp, follow these tips: - Use freshly made tortillas. - Add the Caesar dressing just before serving. - Avoid overloading the wraps with fillings. These steps help maintain texture and flavor. For more details, check the Full Recipe. In this guide, we've covered how to make Grilled Shrimp Caesar Wraps. You learned about key ingredients, preparation steps, and grilling tips. We explored substitutions and variations for different diets, too. Always choose fresh ingredients for the best taste. Store any leftovers properly to keep them tasty. These wraps are a great meal option for gatherings or a quick lunch. Enjoy making them your own with different flavors and styles. Happy grilling!

Grilled Shrimp Caesar Wraps

Savor the flavors of summer with these delicious Grilled Shrimp Caesar Wraps! Packed with juicy grilled shrimp, fresh Romaine lettuce, and creamy Caesar dressing, these wraps are perfect for a quick lunch or a light dinner. Learn how to make these mouthwatering wraps in just 30 minutes using simple ingredients.
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Ingredients
  

1 lb large shrimp, peeled and deveined

2 tablespoons extra virgin olive oil

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and freshly ground black pepper to taste

4 large flour tortillas (10-inch)

2 cups Romaine lettuce, roughly chopped

½ cup creamy Caesar dressing

½ cup finely grated Parmesan cheese

¼ cup seasoned croutons, crushed (optional for added crunch)

Lemon wedges, for serving

Instructions
 

Begin by preheating your grill to medium-high heat to ensure a perfect sear on the shrimp.

    In a mixing bowl, combine the peeled and deveined shrimp with olive oil, garlic powder, smoked paprika, salt, and freshly ground black pepper. Toss until each shrimp is evenly coated with the seasoning mixture.

      Place the seasoned shrimp on the preheated grill. Grill for approximately 2-3 minutes on one side, then flip and grill for another 2-3 minutes or until the shrimp turn pink and opaque throughout. Once cooked, remove the shrimp from the grill and allow them to cool slightly.

        While the shrimp is cooling, take a separate large bowl and combine the chopped Romaine lettuce with the creamy Caesar dressing. Add the finely grated Parmesan cheese, and toss gently but thoroughly to ensure the greens are well coated in the dressing.

          On a clean, flat surface, lay one flour tortilla. Spoon a generous portion of the Caesar salad mixture into the center of the tortilla, leaving space around the edges for wrapping.

            Place a few grilled shrimp on top of the salad mixture. If you enjoy a bit of crunch, sprinkle crushed croutons over the shrimp.

              To wrap, fold the sides of the tortilla inward over the filling. Then, starting from the bottom, roll the tortilla tightly upward until the wrap is fully formed.

                Repeat the process for the remaining tortillas and filling ingredients until all wraps are made.

                  For a gourmet touch, lightly grill the assembled wraps seam-side down for about 1-2 minutes to crisp them up and seal them nicely.

                    Carefully slice each wrap in half diagonally and serve on a plate with lemon wedges on the side for a zesty squeeze over the top.

                      Prep Time: 15 min | Total Time: 30 min | Servings: 4