Chipotle Shrimp Cobb Salad with Jalapeño Corn Vinaigrette.
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!
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!
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.
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.
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.
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!
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.
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!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Chipotle Shrimp Cobb Salad with Jalapeño Corn Vinaigrette
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!
- 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
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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