halfbakedharvest4.5
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!
👥 4 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 20 min🔥 Cook: 5 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●bowl
- ●blender
📝 Preparation Steps
1
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).
chipotle chili powder2 teaspoonsground cumin1 teaspoonfresh greens, such as romaine6 cupsavocado, sliced1jalapeño, seeded if desired1
2
Jalapeño Corn Vinaigrette
jalapeño, seeded if desired1
3
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 Facts
calories
966 kcal
serving Size
1 serving
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