Start by preparing your shrimp. If you are using frozen shrimp, make sure they are fully thawed before cooking. Pat the shrimp dry with paper towels to ensure they grill properly. You want to avoid excess moisture, as it can interfere with the searing process. This also helps the spices stick better to the shrimp.
In a small bowl, combine the olive oil, smoked paprika, and cumin. These spices will give the shrimp a smoky, mildly spicy flavor. Stir until the oil and spices are evenly mixed, forming a flavorful marinade for the shrimp. This combination of smoky paprika and earthy cumin complements the creamy Caesar dressing and brightens up the shrimp’s natural sweetness.
Place the shrimp in a medium bowl and drizzle the spice mixture over them. Toss the shrimp to ensure they are evenly coated with the marinade. Allow the shrimp to marinate for 10-15 minutes, letting the spices infuse the shrimp. While the shrimp marinates, preheat your grill or grill pan over medium-high heat to ensure the shrimp cook quickly and evenly, searing them with a nice char.
Once the grill is hot, place the shrimp on the grill and cook for about 2-3 minutes per side, or until they are opaque and have a nice char on the outside. The shrimp should curl up and turn pink when they are fully cooked. Be careful not to overcook them, as shrimp can become rubbery if left on the grill too long.
While the shrimp are grilling, prepare the Caesar wrap fillings. Set out your favorite Caesar salad ingredients, such as Romaine lettuce, freshly grated Parmesan cheese, and Caesar dressing. You can use store-bought dressing or make your own for extra flavor. You’ll want enough Caesar dressing to lightly coat the lettuce and shrimp without overwhelming the other flavors.
Once the shrimp are cooked, remove them from the grill and set them aside to rest for a minute. This resting time ensures the juices redistribute in the shrimp, keeping them tender and juicy. While the shrimp are resting, warm your tortillas slightly on the grill for 20-30 seconds or in a dry skillet to make them more pliable.
To assemble the wraps, lay each tortilla flat on a clean surface. Place a generous amount of Romaine lettuce in the center of each tortilla, followed by a few grilled shrimp. Drizzle the Caesar dressing over the top and sprinkle with grated Parmesan cheese for an added boost of flavor. If desired, add some croutons for crunch or a squeeze of lemon juice for brightness.
Carefully fold in the sides of the tortilla and then roll it up tightly, securing the filling inside. Cut the wraps in half at an angle for a more appealing presentation, and serve immediately. You can also wrap them tightly in foil or parchment paper for an easy on-the-go lunch or picnic meal.
