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!
Servings: 4
Calories: 966kcal
Ingredients
- 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
- 1/4 cup extra virgin olive oil
- juice of 2 limes
- 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
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
Nutrition
Calories: 966kcal