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Chipotle Shrimp Cobb Salad with Jalapeño Corn Vinaigrette. My goal in life? Never another boring salad. And trust me, this salad is anything but boring. Spicy chipotle shrimp, cherry tomatoes, bacon, summer nectarines, avocado, and the most delicious sweet corn vinaigrette. Eating salad just got so much more exciting!

overhead photo Chipotle Shrimp Cobb Salad with Jalapeno Corn Vinaigrette

Oh Mondays, I feel like you either love them or hate them. I’m one of the weird ones that loves Monday. I love the fresh start to a new week, the hustle Monday brings, and on this particular Monday, I’m in love with this salad. Um, hello? Do you see it? It’s probably one of the most loaded and colorful salads I’ve made in a while, and I could not be more excited to tell you all about it today.

I really, really wish I could have packed this up to take with me on my long flight to NYC today, but I think the combo of shrimp and hard boiled eggs on an airplane may not be the best idea…

Speaking of New York I’m excited to be on my way to the city today for a few days of work. I never thought I’d be someone who traveled to the city for work, but I’m not complaining. To my surprise, I have loved spending time in the city, especially in the summer and autumn. There’s something so magical about New York and every time I get to go, I’m always excited. I’ll be sharing lots of Instagram stories, so be sure to follow along!

Also, thank you so much to everyone who left suggestions on things to do in NYC! Excited to have some time Tuesday afternoon to explore, so thank you!

overhead photo of Jalapeno Corn Vinaigrette

OK, and moving along…

Normally, I’m not big on sharing Monday salads, but I’d eat this salad any day of the week and be very happy about it. It’s so delicious, so pretty, and so easy.

Three very important factors for me personally.

overhead photo of lettuce

The details.

This salad is really about two things, the chipotle shrimp and the jalapeño corn vinaigrette. The shrimp is the simplest mix of chipotle chili powder, cumin, and salt. I cooked it up in a skillet and called it a day. So simple, so good. You could easily grill the shrimp as well, but the skillet was just quicker for me.

The shrimp gets tossed with plenty of leafy greens, cherry tomatoes, sweet nectarines (you can use any fruit you love though – peaches, mangos, and pineapple would all be so good), crispy bacon, avocado, feta cheese, and hard boiled eggs. All the essentials for a cobb salad, but with a few summery additions.

photo of drizzling vinaigrette one chipotle shrimp salad

That’s the salad, let me tell you about the vinaigrette.

Oh how I love this vinaigrette. I know it sounds a little odd, but you guys, you need to trust me on this one. Corn, especially peak season yellow corn, makes for a delicious, sweet and creamy vinaigrette. If you’ve never tried blending corn into a sauce, today is the day.

The corn balances the heat from the jalapeño while also adding great flavor that pairs really nicely with the chipotle shrimp. It’s a little spicy, hinted with just the slightest bit of sweetness, nice and salty, and all kinds of perfect.

Again, trust me on this one. It’s so good and can be used for so many different recipes. Try spooning leftovers over grilled chicken, stirring it into rice for added flavor, or serving it up with tacos or quesadillas. All would be so good.

close up overhead photo Chipotle Shrimp Cobb Salad with Jalapeno Corn Vinaigrette

Also, I want to point out that while I did include fruit in this salad, you certainly do not have to use fruit in your salad if that’s not your thing. Recently, I had a comment that suggested I use fruit in way too many savory recipes. It’s true, I do the sweet and savory combo a lot, and I love using fruit in savory ways, I think it’s delish.

The good news is that most of the time my recipes are pretty easy to adapt and if there’s something you don’t like you can simply omit it or replace it with something you do like.

So you guys, take what you love from my recipes and leave what you don’t!

Chipotle Shrimp Cobb Salad with Jalapeno Corn Vinaigrette | #shrimp #salad #summerrecipes #mexican

So how do we feel about the “Monday Salad” after learning about this Mexcian…ish cobb salad? Not sure about you guys, but I’m pretty excited, it’s full of all my favorites, healthy, and addictingly delicious.

It’s easy too, which is always a nice added bonus.

overhead photo of Chipotle Shrimp Cobb Salad with Jalapeno Corn Vinaigrette with salad tongs

If you make this Chipotle Shrimp Cobb Salad with Jalapeño Corn Vinaigrette please be sure to leave a comment and/or give this recipe a rating! I love hearing from you guys and always do my best to respond to each and every one of you. Oh, and of course, if you do make this recipe, don’t forget to also tag me on Instagram so I can see! Looking through the photos of recipes you all have made is my favorite!

Chipotle Shrimp Cobb Salad with Jalapeño Corn Vinaigrette

Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 4

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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  • 2 tablespoons extra virgin olive oil
  • 1 1/2 pounds shrimp, peeled and deveined
  • 2 teaspoons 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

Jalapeño Corn Vinaigrette


  • 1. In a medium bowl, combine the olive oil, shrimp, chipotle chili powder, cumin, and a pinch of salt. 
    2. 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. 
    3. 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).  

Jalapeño Corn Vinaigrette

  • 1. 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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  1. 5 stars
    HBH never disappoints! The mix of flavors from sweet to spicy is drool-worthy and the dressing is 💯. This is my go-to dinner salad and have already made it 5+ times this summer.

    1. Hey there,
      Fantastic! Love to hear that the recipe was enjoyed, thanks bunch for making it. Have the best weekend:) xTieghan

    1. Hey there,
      I did not cook the corn, you can follow the recipe as is:) Please let me know how it turns out! xTieghan

  2. 5 stars
    Triple digit weather in AZ. This was the perfect meal. Added a loaf of sourdough bread and a bottle of wine. Perfection.

    1. Hey Carol,
      Thanks so much for giving this recipe a try, I am so glad it was enjoyed! Have a wonderful weekend:) xTieghan

  3. 4 stars
    This was delicious, and we’ll definitely make it again. The combo of peach (our peach was riper than our nectarine on hand), spicy shrimp and sweet corn was perfect. Plenty of dressing leftover which will get used for lunch. Just note that I assume the 20 min. prep time assumes you’ve already hard-boiled & peeled your eggs, crisped up your bacon, shucked your corn/cut from the cob, and peeled & deveined your shrimp. Doing it solo it took closer to 2 hours, but admittedly I’m slow in the kitchen.

    1. Hey Emily,
      Awesome! I am delighted that this recipe was enjoyed and truly appreciate you giving it a try! Sorry this took you longer than expected. xTieghan

    2. Same with me! I find that with a lot of the recipes here. I don’t mind a long recipe, but it’s hard to plan because I never trust the time listed on the recipe. I don’t think I’ve ever had an hbh recipe that I could make in less than double the time. 😂

    3. Same with me! I find that with a lot of the recipes here. I don’t mind a long recipe, but it’s hard to plan because I never trust the time listed on the recipe. I don’t think I’ve ever had an hbh recipe that I could make in less than double the time. 😂 Maybe there could be a way to survey people that try to recipe to calibrate for normal people (and not having eggs and bacon pre-cooked and corn shucked).

  4. 5 stars
    So excited summer salad season is here. This was a delicious combination of flavors. I switched mango for peach and it was great. Thank you for this wonderful recipe which made my lunch a lot more interesting today!

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