Zesty Grilled Shrimp Caesar Wraps for an Easy Summer Meal

Zesty Grilled Shrimp Caesar Wraps have become my go-to summer dinner when I can’t face turning on the oven but still want something that feels put-together. I stumbled on this combination about three summers ago during that terrible heatwave when my kitchen was approximately the temperature of the surface of the sun. The first version was honestly just leftover grilled shrimp tossed with some bottled dressing and wrapped in a slightly stale tortilla, but even that sad prototype was delicious enough that I’ve been refining it ever since.

How These Wraps Saved My Summer Sanity

Let me just say that I used to be one of those people who thought wraps were just sad, limp excuses for sandwiches. I was solidly on team “proper sandwich with real bread” until I had kids and realized that wraps are basically edible plates that contain the mess. Revolutionary concept when you’re trying to feed people at a picnic or on the patio.

These shrimp Caesar wraps evolved from necessity, honestly. Three summers ago, we had this ridiculous stretch of 95+ degree days, and I was DONE with cooking. My air conditioning couldn’t keep up, and the thought of turning on any heat-generating appliance made me want to cry. But my family still expected to eat dinner (the audacity!). I had some leftover grilled shrimp from a barbecue the night before, a package of tortillas that needed using, and the remnants of a Caesar salad. Out of pure laziness and heat exhaustion, I combined them, and my kids actually ate it without complaining. If you have kids, you understand that this is basically the culinary equivalent of winning the lottery.

The version I’m sharing today has evolved quite a bit from that desperate creation. I’ve learned that a few key touches—like quickly marinating the shrimp and making a slightly zestier dressing—elevate these from “leftover vehicle” to “intentional meal that people request.” My neighbor Linda now asks me to bring these to every summer potluck, which I consider the highest form of recipe success.

Ingredients Zesty Grilled Shrimp Caesar Wraps

Look, the beauty of these wraps is that they’re flexible, but there are a few non-negotiables if you want them to actually taste good. The marinade for the shrimp needs some acid and heat, the dressing needs to be punchy, and the wraps need to be fresh. Everything else can flex depending on what you have around.

I’m going to walk through what I think makes the best version, but don’t stress if you need to substitute. This isn’t delicate French patisserie—it’s a summer wrap that’s supposed to make your life easier, not give you another reason to drive to three different stores in the heat.

Shrimp (1 pound, large or jumbo)

Get peeled and deveined shrimp if you can because life is too short to peel shrimp when it’s hot outside. I usually go for the 16-20 count size—they’re big enough to get a nice char on the grill without overcooking. Frozen is totally fine and what I use 90% of the time. Just thaw them in cold water for about 15 minutes. If you’re shellfish-averse, grilled chicken works great too, but you’ll need to adjust the cooking time.

Lemon (1-2, depending on juiciness)

You’ll need both zest and juice here, so grab unwaxed lemons if possible. Roll them firmly on the counter before juicing to get maximum yield. In a pinch, bottled juice works, but you miss the zest which really adds that brightness. I’ve used lime in emergencies and while different, it’s still delicious—just makes the wraps more southwestern than Mediterranean.

Garlic (2-3 cloves)

Fresh is best here, but I’ve absolutely used the jarred pre-minced stuff when I’m in a hurry. The key is to not burn it when you’re adding it to the dressing. One time I accidentally added raw garlic to the wraps and my husband didn’t kiss me for two days. Learn from my mistakes—cook it slightly or let it mellow in the dressing.

Anchovy Paste (1-2 teaspoons)

Before you scroll past this—trust me! This is what gives Caesar dressing that impossible-to-identify savory depth. You can’t taste fishiness, just umami goodness. The tube keeps forever in the fridge. If you’re dead-set against it, use a splash of Worcestershire sauce and a bit more salt, though it won’t be quite the same. Vegetarians can sub a teaspoon of capers, mashed.

Parmesan Cheese (about 1/2 cup, freshly grated)

Please, I’m begging you, don’t use the shelf-stable powdered stuff for this. Get a wedge and grate it yourself, or at least buy the refrigerated pre-grated kind. The flavor difference is massive. I’ve tried fancy aged Parmigiano-Reggiano and basic supermarket Parmesan, and honestly for these wraps, the mid-range option works perfectly fine.

Large Tortillas or Wraps (4-6)

I like the spinach or herb-flavored ones for this recipe because they look pretty, but plain flour tortillas work great too. The burrito-sized ones give you enough real estate to stuff properly without everything falling out the bottom. Whole wheat adds a nutty flavor that’s nice, but they tend to be less flexible. If you’re gluten-free, those cassava or almond flour wraps work surprisingly well here.

Romaine Lettuce (1 medium head)

Crisp romaine is traditional for Caesar salads for a reason—it stands up to the dressing without immediately wilting into sad, soggy leaves. I tear mine rather than chop it because those knife-edge cuts turn brown faster. In summer, I sometimes swap in some sturdier mixed greens from my garden, but anything too delicate will just collapse.

Instructions Zesty Grilled Shrimp Caesar Wraps

These come together faster than you might expect, especially if you’ve done any prep ahead. The whole process takes about 25 minutes if you’re starting from scratch—less if your shrimp are already thawed or you’re using pre-washed greens. Don’t stress about perfection here; these are supposed to be a bit rustic and casual.

You can do most of the prep while the shrimp are marinating, which makes the actual assembly go really quickly. This is also a great recipe to get helpers involved with—even my kitchen-disaster-prone husband can handle stirring together a dressing or washing lettuce without creating chaos.

Marinate the shrimp quickly.

In a bowl, mix together 2 tablespoons olive oil, juice of half a lemon, 1 minced garlic clove, a generous pinch of salt, and a few grinds of black pepper. Add a pinch of red pepper flakes if you want some heat. Toss in your thawed shrimp and let them sit for 10-15 minutes—any longer and the acid starts “cooking” the shrimp and makes them tough. This is just enough time to infuse flavor without messing up the texture. I’ve forgotten them for 30 minutes before and they were fine, but don’t push your luck beyond that.

Make the zesty Caesar dressing while the shrimp marinates.

In a small bowl, whisk together 1/3 cup mayo (yes, mayo, not raw eggs—I’m not trying to give anyone salmonella), 1 tablespoon lemon juice, 1 teaspoon anchovy paste, 1 minced garlic clove, 2 tablespoons grated Parmesan, 1/2 teaspoon Dijon mustard, and plenty of black pepper. Taste it—the dressing should be quite punchy as it’ll mellow when distributed through the wraps. If it’s too thick, add a splash of water or more lemon juice. One time I accidentally used the juice of an entire lemon and it was so acidic it made my eye twitch, but my husband loved it. Find your own balance.

Preheat your grill or grill pan to medium-high heat.

You want it hot enough to get a good sear but not so hot that the outside burns before the inside cooks. If using a grill pan, add a light swipe of oil to prevent sticking. If using an outdoor grill, make sure the grates are clean and oiled. I’ve lost many a shrimp through dirty grill grates, watching helplessly as they fall into the fiery abyss below. Learn from my tears. While it’s heating, prep your lettuce and any other add-ins you’re using. Multitasking is key to getting dinner on the table before midnight.

Grill those shrimp to juicy perfection.

Remove shrimp from marinade and place them on the hot grill. They cook FAST—about 2 minutes per side for large shrimp. You’re looking for them to turn pink and slightly opaque with some nice grill marks. They should have a slight C shape when done—if they curl into a tight O, they’re overcooked. The first time I made these, I got distracted by a phone call and ended up with shrimp jerky. Not recommended. When done, transfer to a plate and sprinkle with a little more lemon juice and a pinch of zest while hot.

Warm your tortillas briefly.

Throw your wraps on the grill for about 10 seconds per side just to warm them and make them pliable. You can also microwave them under a damp paper towel for 15-20 seconds if you prefer. Cold, stiff tortillas will crack when you try to wrap them, and there’s nothing more annoying than your dinner falling apart in your hands. I’ve tried to skip this step when in a hurry, and I always regret it when half my filling ends up on my shirt.

Assemble your wraps with strategic layering.

Spread about 1-2 tablespoons of dressing on each wrap, leaving a border around the edge. Layer romaine lettuce down first—this creates a moisture barrier so your wrap doesn’t get soggy. Add the grilled shrimp next, then sprinkle with extra Parmesan, a bit of lemon zest, and cracked pepper. I sometimes add diced avocado, halved cherry tomatoes, or thinly sliced cucumber if I have them. Don’t overstuff or you’ll create a wrap that’s impossible to actually wrap. My first attempts looked like I was trying to smuggle a small animal in a tortilla.

Roll them up like you mean it.

Fold the sides in first, then roll from the bottom up, keeping it tight but not so tight that everything squishes out the sides. If your wraps are fighting back, you’ve probably overfilled them (I do this EVERY time). Secure with toothpicks if needed, especially if you’re taking them to a picnic or cutting them in half. There’s a reason those sandwich shops use paper to hold their wraps together—it’s harder than it looks. I sometimes use foil to keep them intact if we’re eating outside.

Tips & Variations Zesty Grilled Shrimp Caesar Wraps

If you’re meal prepping, keep the components separate and assemble just before eating. The dressing will keep for about 5 days in the fridge (though the garlic flavor intensifies over time). Grilled shrimp is best day-of but will keep for a day or two. For a lower-carb option, use large lettuce leaves instead of tortillas—messier but delicious. Want it spicier? Add a dash of hot sauce to the dressing or some sliced jalapeños to the wrap. For a heartier meal, add some crispy bacon or diced avocado—both take these to the next level.

Final Thoughts Zesty Grilled Shrimp Caesar Wraps

These Zesty Grilled Shrimp Caesar Wraps aren’t going to win any fancy culinary awards, but they’ve saved my dinner plans more times than I can count when it’s too hot to function in the kitchen. They hit that sweet spot of feeling like a real meal without requiring you to stand over a hot stove for ages. The combination of charred, slightly smoky shrimp with the cool, creamy dressing and crisp lettuce just works, especially when you get that hit of lemon zest and black pepper.

If you give these a try, let me know how they turn out for you! I’m always curious about the tweaks people make to recipes—sometimes your “I didn’t have this so I used that instead” substitutions end up creating something even better than the original. That’s how good cooking evolves, right?