This post may contain affiliate links, please see our privacy policy for details.

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 | halfbakedharvest.com #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
Calories Per Serving: 966 kcal

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

Save This Recipe To Your Recipe Box

You can now create an account on our site and save your favorite recipes and access them on any device! You can keep track of your favorite recipes and generate a shopping list for recipes in your collections.

Register & Save

Already Registered? Login Now

Ingredients

Jalapeño Corn Vinaigrette

Instructions

  • 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
View Recipe Comments

horizontal photo of Chipotle Shrimp Cobb Salad with Jalapeno Corn Vinaigrette

You May Also Like

Add a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. 5 stars
    I made this for myself and my husband, and we loved it! It was such a great combination of flavors. The dressing is to die for! We added pluots instead of nectarines because that’s what we had, and we loved the pop of sweet/juiciness in contrast to the spicy shimp! Thank you!

  2. 5 stars
    Thanks for the great recipe options. I made the Chipotle Shrimp Cobb this evening and both my husband and I thought it was fabulous. Thanks for something out of the ordinary !

  3. 5 stars
    Huge crowd-pleaser and such a pretty summer salad! Held up well for lunch the next day, too. The dressing is SO flavorful. Great use of all the summer veggies. I’ve made it twice this summer, so far and every time it’s a hit!

  4. 5 stars
    We just made this for dinner and it was WONDERFUL!
    We did not have feta, so skipped that, but didn’t miss it too much. The dressing is amazing!
    Thanks!!!

  5. This this salad was delicious! (As are ALL of your recipes). I loved the peaches and feta combo. Added such great flavor! One question, am I supposed to cook the corn? Asking for a friend…

    1. Hey Katie! I love leaving the corn raw and do not cook it. Please let me know if you have any other questions. So glad you love this recipe. Thanks so much! x Tieghan

  6. 5 stars
    This salad is anything but boring. Eat salad just a lot more attractive! This salad is very special.

  7. Your salads are definitely never boring! Love all the different flavors, textures, and colors!

  8. Amazing is all I can say. Love the corn dressing. Will be making it often. Thank you so much for sharing this recipe

  9. First,I have found that I prefer fruit in my salads more than veggies. I likely wouldn’t even bother with the tomatoes in my salad. Cucumbers and onions, and avo’s and any type of fruit! Secondly..when you are serving this, are you leaving assembled the same way as you have taken your pictures? If so, how do you put a bit of everything on your plate? Or do you just mix all your ingredients together in a bowl or on a platter? I’m curious. Nectarines seem to be so pricey here! I put six “small” ones in a bag at the grocery store the other day and they wanted $6.50 for them. I told the girl she could keep them.

    1. Hi Colleen! I love fruit in my salad as well. You can serve this either way. I would either set it up like I have it and put it out for people to take what they like, or plate each persons in smaller portions! I hope you love this!

  10. 5 stars
    You’ve obviously mastered the concept of ‘what grows together goes together’! IMHO, your recipes are creative and delicious, your food styling and photography outstanding! This recipe will give me the chance to encourage my granddaughter to eat with a more ‘adventurous’ palate. The colors, textures and tastes (reducing the heat somewhat) will surprise her…in a good way! Making this together will give us the chance to share the creativity and the meal. Thanks!

  11. Love your recipes — can you just tell me how to make your avocados look so good and perfectly sliced? I’m sure there is a gadget I’m missing. Also, it would be great if you could provide any flavoring alternatives for those of us who have picky family members who say they don’t like hot things or, egads, cilantro. Not me, of course. Asking for a friend 🙂 Nevertheless, I’m making this tonight. In NY. So, enjoy our muggy weather!

    1. Hi Cynthia! There is no secret. I just cut it in half, scoop the avocado out with a fork or spoon and then slice it! I hope you love this recipe!