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
- 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).
- 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
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