Our Blackened Shrimp Caesar Wrap combines plump shrimp tossed in Cajun blackening seasoning, quickly seared on a hot griddle, then mixed with crisp Romaine, fresh vegetables and creamy Caesar dressing before being wrapped in a large flour tortilla. It’s an easy, flavorful lunch or light dinner that comes together in about 20 minutes.
Blackened Shrimp Caesar Wrap
Shrimp is incredibly versatile and cooks fast, which makes it ideal for quick weekday meals. This recipe highlights blackened seasoning for bold flavor and pairs the shrimp with a fresh Caesar-style salad inside a warm tortilla for a handheld meal that’s both satisfying and simple. The technique is straightforward: season the shrimp, sear briefly so they stay tender, prepare the salad while they cook, and assemble the wraps.
This dish is perfect when you want something tasty without spending a lot of time in the kitchen. The crisp lettuce and raw vegetables balance the spice from the blackening blend, while the creamy Caesar dressing ties everything together.
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Recipe Shopping List
Check this list before you cook so you know whether you need to stop at the store. Quantities for the recipe are shown in the ingredients section below.
- Shrimp (peeled and deveined)
- Cajun blackening seasoning
- Salt and cayenne pepper
- Olive oil
- Cucumber
- Tomato
- Creamy Caesar dressing
- Romaine lettuce
- Large flour tortillas
- Shredded Parmesan
For more shrimp ideas, explore my collection of Shrimp Recipes.
How To Make This Recipe
- Prep the salad ingredients. Dice the tomato and cucumber into roughly ½-inch pieces. Chop the Romaine into 1–1½-inch pieces and set everything aside. Do not dress the salad yet—add the dressing just before assembling the wraps.
- Season the shrimp. Rinse and pat the shrimp dry. In a bowl, toss 1 lb peeled and deveined shrimp with 1 tablespoon Cajun blackening seasoning, ½ teaspoon salt, and ¼ teaspoon cayenne pepper until evenly coated.
- Cook the shrimp quickly. Heat 1 tablespoon olive oil in a cast-iron skillet or on a griddle over medium heat. Spread the oil, add the shrimp in a single layer, and cook 1½–2 minutes per side until opaque and just cooked through. Remove and allow to cool briefly.
- Warm the tortillas. Place tortillas on the griddle for 30–60 seconds over low heat to soften and become pliable.
- Toss the salad with shrimp. In a large bowl combine the Romaine, cucumber, tomato and the cooked shrimp (cut the shrimp if using larger pieces). Drizzle with ½ cup creamy Caesar dressing and toss to coat evenly.
- Assemble the wraps. Lay a warm tortilla flat, spoon about 1–1½ cups of the shrimp salad mixture onto the center, sprinkle with shredded Parmesan, fold the bottom up and roll to close like a burrito. Slice on a 45° angle and serve immediately.
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Leftovers
Shrimp and dressed salad do not keep their best texture after refrigeration, so plan to eat these wraps fresh when possible. If you expect leftovers, keep the salad undressed and store the shrimp separately, then assemble and dress just before serving. Prepared, undressed salad and cooked shrimp can be stored overnight in the refrigerator.
For a lighter option, try using a Caesar vinaigrette instead of a creamy dressing.
Other Serving Ideas for the Blackened Shrimp
These blackened shrimp are flexible—serve them over pasta or rice, toss them into a warm noodle bowl, or fold them into a pasta dish for a heartier meal. They also work well served simply with a side of vegetables or a light pilaf.
Blackstone Blackened Shrimp Caesar Wrap
Yield: 4 servings
Prep Time: 10 minutes • Cook Time: 10 minutes • Total Time: 20 minutes
Ingredients
- 1 pound peeled and deveined shrimp
- 1 tablespoon Cajun blackening seasoning
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
- 1 tablespoon olive oil
- 1 small cucumber, diced
- 1 medium tomato, diced
- ½ cup creamy Caesar dressing
- 1 head Romaine lettuce, chopped
- 4 large tortilla shells
- 1 tablespoon shredded Parmesan
Instructions
- Dice tomato and cucumber into ½-inch pieces and chop the Romaine into bite-sized pieces.
- Rinse and pat the shrimp dry. Place them in a bowl and toss with the Cajun seasoning, salt, and cayenne until evenly coated.
- Heat oil on a griddle or in a skillet over medium heat and spread it across the surface. Cook shrimp 1½–2 minutes per side until opaque. Remove and let cool briefly.
- Warm tortillas on the griddle for 30–60 seconds to make them pliable.
- Combine lettuce, cucumber, tomato and shrimp in a large bowl. Add Caesar dressing and toss to coat.
- Place about 1–1½ cups of the salad mixture on each tortilla, sprinkle with Parmesan, fold and roll tightly, then slice in half and serve.
Nutrition (per serving, estimate)
Calories: 524 • Total Fat: 32g • Saturated Fat: 7g • Cholesterol: 271mg • Sodium: 2003mg • Carbohydrates: 24g • Fiber: 7g • Sugar: 5g • Protein: 36g
Nutrition data provided here is an estimate.
