Chipotle Shrimp Cobb Salad with Jalapeño Corn Vinaigrette

Serves:
4 people
Prep Time:
00h 20
Cook Time:
00h 05

The flavors of a traditional Cobb Salad cannot be beat, unless of course, you add Shrimp! We love the comfort of this easy-to-put-together salad that feels like a good old friend coming for dinner each time.

View this recipe on Tieghan Gerard's website - Half Baked Harvest

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Ingredients and Method

Ingredients

  • FOR THE SALAD
  • 2 tablespoons extra virgin olive oil
  • 1 1/2 pounds shrimp, peeled and deveined
  • 1 tablespoons chipotle chili powder
  • 1 teaspoon ground cumin
  • kosher salt
  • 6 cups fresh greens, such as romaine
  • 1 cup cherry tomatoes, halved
  • 1 peach or nectarine, thinly sliced
  • 4 ounces feta cheese crumbled
  • 1 avocado, sliced
  • 6 strips crispy bacon, crumbled
  • 4 hard boiled eggs, sliced
  • FOR THE JALAPEÑO CORN VINAGRETTE
  • 1/4 cup extra virgin olive oil
  • 2 limes, juiced
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1 jalapeño, seeded if desired
  • 1/4 cup fresh cilantro
  • 1 pinch kosher salt
  • 1/2 cup fresh corn kernels

Method

  1. FOR THE SALAD: In a medium bowl, combine the olive oil, shrimp, chipotle chili powder, cumin, and a pinch of salt. Heat a large skillet over medium high heat. Add the shrimp in a single layer and cook, stirring once or twice, until the shrimp turn pink and are cooked through, about 5 minutes. In a large salad bowl, combine the greens, tomatoes, nectarines, and feta. Top the salad with avocado, shrimp, bacon, and eggs. Serve the salad alongside the jalapeño corn vinaigrette (below).
  2. FOR THE JALAPENO VINAIGRETTE: Combine all ingredients except the corn in a blender. Add 1/4 cup of corn and pulse until mostly smooth. Stir in the remaining corn. Serve drizzled over the salad