Ingredients
Scale
- 1 pound large shrimp, peeled and deveined (fresh or thawed)
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- Pinch of salt
- 4 large flour tortillas or whole wheat wraps
- 4 cups chopped romaine lettuce
- 1/2 cup creamy Caesar dressing (check for non-halal ingredients like anchovies if applicable; ensure a suitable option is chosen)
- 2 tablespoons grated Parmesan cheese (optional)
- Lemon wedges, for serving (optional)
Instructions
- In a medium bowl, combine the peeled and deveined shrimp with olive oil, fresh lemon juice, garlic powder, smoked paprika, black pepper, and salt. Toss gently to ensure all shrimp are evenly coated. Let marinate for 10-15 minutes at room temperature while you prepare other ingredients. Do not marinate longer than 30 minutes.
- Preheat your grill or grill pan to medium-high heat. If using a grill pan, lightly brush with a little oil to prevent sticking.
- Place the marinated shrimp directly on the hot grill or grill pan. Cook for 2-3 minutes per side, or until the shrimp turn pink, opaque, and are cooked through. Be careful not to overcook, as shrimp can become rubbery quickly. Remove from heat and set aside.
- Warm the flour tortillas slightly if desired, either in a dry pan for 15-30 seconds per side, or in the microwave for 10-15 seconds. This makes them more pliable and less likely to crack when rolled.
- Lay each warm tortilla flat. Spread about 1-2 tablespoons of creamy Caesar dressing down the center of each tortilla, leaving space around the edges.
- Divide the chopped romaine lettuce evenly among the tortillas, layering it over the dressing. Arrange the grilled shrimp on top of the lettuce. Sprinkle with Parmesan cheese, if using.
- To wrap, fold in the sides of the tortilla over the filling, then tightly roll it up from the bottom. Cut each wrap in half diagonally for easier eating and serving. Serve immediately with extra lemon wedges if desired.
Notes
For an extra crunch, add a sprinkle of crushed croutons or a few thin slices of red onion. You can also add chopped bell peppers or cherry tomatoes for more vegetables and color. To make this recipe even faster, use pre-cooked shrimp and simply toss them with the lemon-garlic seasoning before assembling the wraps. These wraps are best enjoyed fresh, but components can be prepped ahead; store grilled shrimp and dressing separately from lettuce and tortillas.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 wrap
- Calories: 380
- Sugar: 4g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 150mg