Healthy Grilled Shrimp Caesar Wraps Recipe

Grilled shrimp Caesar wraps have absolutely saved my weeknight dinner situation more times than I can count. I stumbled upon this idea a few summers ago when I was desperately trying to find something lighter than our usual pasta rotation but substantial enough that my husband wouldn’t be raiding the fridge an hour later. The first time I made these, I completely overcooked the shrimp until they had the texture of pencil erasers—not my finest culinary moment. But hey, we’ve all been there, right?

Why These Grilled Shrimp Caesar Wraps Are Worth Your Time

Look, I’m gonna be honest with you. There are approximately ten million wrap recipes floating around the internet. But these aren’t just any wraps. These are the “it’s 6pm and I need something that feels like actual cooking but won’t leave me with a sink full of dishes” kind of wraps.

The beauty of these grilled shrimp Caesar wraps is that they strike that perfect balance between healthy and satisfying. And trust me, I’m not usually one for “health food” that leaves you hungry—I believe food should actually feed you, you know?

I’ve made these for last-minute dinner guests (sorry, Susan from book club, for the experimental version with way too much garlic), packed them for beach picnics (pro tip: DON’T do this on a 95-degree day), and thrown them together on weeknights when cooking feels like climbing Mount Everest.

The Shrimp Situation

Can we talk about shrimp for a second? Specifically, how most people completely massacre them on the grill? I’ve been guilty of this crime against seafood myself, turning perfectly good shrimp into rubbery little disappointments.

For these grilled shrimp Caesar wraps, you want to cook the shrimp just until they turn pink and opaque. That’s IT. I usually give them about 2 minutes per side on a medium-high grill. They should have a slight C-shape when done—if they’ve curled into tight O-shapes, I hate to break it to you, but they’re overcooked.

I made these last week when my sister was visiting, and she was like, “How are these shrimp so juicy?” The secret isn’t really a secret at all: just don’t overcook them. Revolutionary, I know.

The Marinade Makes a Difference

The first few times I made these grilled shrimp Caesar wraps, I just tossed the shrimp with olive oil, salt, and pepper before grilling. Fine, but not memorable. Then one night, I had a half-empty bottle of Italian dressing that was about to expire, so I poured it over the shrimp and let them hang out for about 15 minutes before grilling.

Game. Changer.

Now I use a quick marinade that takes like 30 seconds to throw together:

• Olive oil – Just regular olive oil. Save the fancy stuff for something where you’ll actually taste it.
• Lemon juice – Fresh is better, but I’ve definitely used the bottled stuff in a pinch and lived to tell the tale.
• Garlic – I usually crush a clove or two. Or three. I don’t measure garlic with my heart; I measure it with my soul.
• Herbs – Whatever’s not currently dying in my fridge. Parsley, basil, oregano—they all work.

Whisk this together, toss in your shrimp, and let them sit for 15-30 minutes. But—and this is important—not longer than that. The acid in the lemon juice will start “cooking” the shrimp, and they’ll get weird and mushy.

The Wrap Assembly Strategy

Okay, so here’s where people tend to go wrong with wraps in general: they overstuff them until they explode on the first bite. Been there, done that, have the Caesar dressing stains on multiple shirts to prove it.

For these grilled shrimp Caesar wraps, I’ve learned (the hard way) that less is actually more. You want to be able to actually roll these without everything squirting out the sides.

Layer Order Matters

I swear the order of ingredients actually makes a difference in how these taste. Is this scientifically proven? No. Will I die on this hill anyway? Absolutely.

1. Start with the wrap. I use those big flour tortillas, but whole wheat works too if you’re being extra virtuous. Warm them slightly first—30 seconds in the microwave under a damp paper towel, or a quick flip on each side in a dry pan. Cold tortillas crack, and then all your careful layering goes right out the window.
2. Spread a thin layer of Caesar dressing. The key word here is THIN. I made these once with too much dressing and my kids started calling them “soggy shrimp tacos,” which is not exactly the culinary legacy I’m aiming for. Oh, and about the dressing—store-bought is totally fine. I’ve made homemade Caesar dressing exactly twice and both times wondered why I bothered.
3. Add some chopped romaine. Not too much! Just a small handful. Chop it smaller than you think you should—those long lettuce pieces are wrap-breakers.
4. Layer on those beautiful grilled shrimp. I usually do about 4-5 large shrimp per wrap, depending on their size. Make sure they’re not still hot from the grill or they’ll wilt your lettuce and make everything soggy.
5. Sprinkle with Parmesan. The real stuff, not the powdery stuff in the green can. Although I’ve used that in desperate times too. No judgment here.
6. Add extras if you want. Sometimes I throw in some halved cherry tomatoes, diced avocado, or crispy bacon bits if I’m feeling fancy. Or if I need to use up stuff that’s about to go bad in my fridge, let’s be real.
7. Roll it up. Fold in the sides, then roll from the bottom up, keeping it tight but not so tight that everything squeezes out. If you’ve ever changed a baby’s diaper, it’s kind of the same technique. Too much information? Sorry not sorry.

Making These Grilled Shrimp Caesar Wraps Ahead of Time

Can you make these ahead? Kind of. Here’s what works and what doesn’t:

Last month I tried to be super organized and prepped all the components the night before. I grilled the shrimp, chopped the lettuce, and stored everything separately in the fridge. The next day, I just had to assemble. This worked great!

What did NOT work was when I tried to fully assemble the wraps and refrigerate them overnight. By lunchtime the next day, they were what my 9-year-old accurately described as “sad and wet.” The lettuce had released all its water, the tortillas were soggy, and the overall experience was… disappointing.

If you want to prep ahead, here’s what I recommend:

• Grill the shrimp – They’re actually pretty good cold or at room temperature.
• Wash and chop the lettuce – Store it with a paper towel in the container to absorb excess moisture.
• Have everything else ready – Cheese grated, extras chopped, etc.
• Assemble just before eating – It literally takes like 2 minutes once everything is prepped.

Variations on the Grilled Shrimp Caesar Wrap Theme

I’m all for using recipes as loose suggestions rather than strict rules. Here are some variations I’ve tried with these wraps:

Greek-ish version: Swap the Caesar dressing for tzatziki, add some diced cucumber, tomato, and feta. Still use the grilled shrimp though.

Spicy version: Add some sriracha to the Caesar dressing (sounds weird, tastes amazing), and throw in some thinly sliced jalapeños.

Deconstructed salad version: For those times when your tortillas have grown mysterious fuzzy spots in the back of the fridge. Just throw all the components in a bowl. Call it a “Caesar shrimp bowl” and suddenly you’re trendy.

Oh! And if you’re dealing with picky eaters like I am (I see you, parents of toddlers), you can always set up a little DIY wrap station and let everyone assemble their own. My youngest went through a phase where foods couldn’t touch each other, so this was my sanity-saving solution.

The “Healthy” Part of These Grilled Shrimp Caesar Wraps

I put “healthy” in the title of this recipe, and I genuinely believe these are on the healthier side of the dinner spectrum. Shrimp is lean protein, there’s some green stuff involved, and you can control how much dressing goes in.

That said, I’m not a nutritionist, and my definition of “healthy” is pretty much “contains some vegetables and isn’t deep-fried.” If you’re counting macros or following a specific diet, you might need to make some adjustments.

For a lower-carb option, you could use those lettuce wraps instead of tortillas. I tried this once and ended up with Caesar dressing dripping down my arms, but maybe you have better lettuce-wrap-rolling skills than I do.

And speaking of “healthy,” don’t forget that food is meant to be enjoyed. These grilled shrimp Caesar wraps taste good, they make me feel good, and they don’t leave me with a kitchen that looks like a crime scene. In my book, that’s a win.

Final Thoughts on These Grilled Shrimp Caesar Wraps

These have become such a regular part of our dinner rotation that my kids now refer to Tuesdays as “wrap night.” I’m not saying these grilled shrimp Caesar wraps will change your life or anything, but they might just save your sanity on a busy weeknight when the dinner decision fatigue is real.

The best part? They’re endlessly adaptable. Don’t have shrimp? Use chicken. Don’t have Caesar dressing? Use ranch. Don’t have lettuce? Well, at that point maybe just order pizza. We all have those nights too.

If you try making these grilled shrimp Caesar wraps, I’d love to hear how they turn out for you! Did you add anything exciting? Did your kids actually eat them? Did you manage to roll them without everything falling out? These are the real culinary victories worth celebrating.

Drop a comment below or tag me if you make these! I’m always curious to see how recipes work in other people’s kitchens—and whether other people’s families are as brutally honest in their dinner reviews as mine are. (“Mom, this is good but not as good as last time” is a phrase I hear at least twice a week.)