Jessica Holmes Makes Roasted Veggie and Shrimp Caesar Salad; Get the Recipe

California Cooking
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Jessica Holmes says she’s trying to eat more vegetables, but she’s not a fan of raw salads.  Her solution: a salad full of roasted veggies that also features shrimp and a flavorful caesar dressing. This segment aired on KTLA’s California Cooking: Episode 18.

Roasted Veggie and Shrimp Caesar Salad


  • Green Beans
  • Edamame
  • Asparagus
  • Marinated Artichoke Hearts
  • Shrimp
  • Salt
  • Pepper
  • Olive Oil
  • Garlic Powder
  • Lemon
  • Greek yogurt
  • Mayonnaise
  • Anchovy paste
  • Worcestershire sauce
  • Balsamic Vinegar
  • Shredded Parmesan Cheese
  • Butter Lettuce
  • Romaine Lettuce
  • Chives
  • Croutons (optional)


Roasted Veggies:

  1. Preheat oven to 425
  2. Place green beans, asparagus tips and edamame on a baking sheet. Sprinkle with salt and pepper and drizzle with olive oil
  3. On separate baking sheet, place a jar of marinated artichoke hearts drained
  4. Bake for 15 mins or until veggies are browned


  1. Add salt, pepper and garlic powder to raw deveined shrimp
  2. Add shrimp to skillet on medium high heat
  3. Cook 4-5 mins on each side until shrimp turn pink and opaque
  4. Put a half lemon in skillet and brown


  • 3 tablespoons of Greek yogurt
  • 1 ½ tablespoons of mayonnaise
  • 1 teaspoon of anchovy paste
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon lemon juice
  • Salt and pepper to taste
  • Garlic powder to taste
  • 2 tablespoons parmesan cheese

To make:

  1. Whisk together to combine
  2. Assemble salad
  3. Place a mix of butter and romaine mix lettuce in a shallow bowl
  4. Drizzle with dressing
  5. Add roasted veggies
  6. Add cooked shrimp
  7. Drizzle with more dressing
  8. Garnish with chives
  9. Add croutons if you want

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