Go Back
+ servings
Chipotle Shrimp Cobb Salad with Jalapeno Corn Vinaigrette | halfbakedharvest.com #shrimp #salad #summerrecipes #mexican
Print Recipe
4.52 from 87 votes

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!
Prep Time20 mins
Cook Time5 mins
Total Time25 mins
Servings: 4
Calories: 966kcal


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


Calories: 966kcal