Description
These Caesar Shrimp Wraps combine succulent, skillet-cooked shrimp coated in a flavorful blend of garlic and paprika with crisp romaine lettuce tossed in creamy Caesar dressing. Wrapped in soft flour tortillas and topped with cherry tomatoes and Parmesan cheese, they make a quick, delicious, and satisfying meal perfect for lunch or a light dinner.
Ingredients
Scale
Shrimp and Seasoning
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Wrap Components
- 4 large flour tortillas
- 2 cups chopped romaine lettuce
- 1/3 cup Caesar dressing
- 1/4 cup grated Parmesan cheese
- 1/2 cup cherry tomatoes, halved
- Optional: lemon wedges for serving
Instructions
- Season the shrimp: In a medium bowl, toss the peeled and deveined shrimp with olive oil, garlic powder, paprika, salt, and black pepper until they are evenly coated, ensuring every piece is flavored.
- Cook the shrimp: Heat a large skillet over medium-high heat. Add the seasoned shrimp and cook them for 2 to 3 minutes on each side until they turn pink and are cooked through. Remove from heat once done.
- Warm the tortillas: Briefly warm the flour tortillas in a dry skillet or microwave to make them more pliable for wrapping.
- Prepare the lettuce: In a separate bowl, combine chopped romaine lettuce with Caesar dressing and toss well to coat the leaves evenly.
- Assemble the wraps: Lay each warmed tortilla flat, place a generous portion of dressed romaine lettuce down the center, top with cooked shrimp, halved cherry tomatoes, and sprinkle with grated Parmesan cheese.
- Roll and serve: Roll up the tortilla tightly to enclose the fillings, creating a wrap. Serve immediately, optionally with lemon wedges to squeeze over for a fresh citrusy finish.
Notes
- You can substitute skillet-cooked shrimp with grilled shrimp for a smoky flavor.
- For added texture and crunch, sprinkle homemade or store-bought croutons inside the wrap just before rolling.
