Get ready to transform your ordinary salad into a flavor explosion that will have everyone asking for seconds! This Chipotle Shrimp Cobb Salad with Jalapeño Corn Vinaigrette is not just a meal, it's a culinary adventure that combines the smoky heat of chipotle, the freshness of crisp greens, and the zesty kick of a homemade vinaigrette. Perfect for those who crave bold flavors and want to elevate their lunch or dinner game in just 30 minutes, this recipe is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 lb shrimp, peeled and deveined
- 4 cups mixed greens
- 2 hard-boiled eggs, chopped
- 1 avocado, diced
- 1 cup corn, grilled
- 1/4 cup jalapeno, diced
- 1/4 cup olive oil
- 1 tbsp lime juice
- Salt and pepper to taste
Instructions
- Prepare the ingredients by washing and chopping the mixed greens, hard-boiled eggs, avocado, and jalapeños. Set aside.
- Preheat a grill pan or skillet over medium-high heat. Season the shrimp with chipotle powder, salt, and pepper.
- Grill the corn until lightly charred, about 5-7 minutes, turning occasionally. Remove and let cool, then cut kernels off the cob.
- Cook the shrimp in the same pan for 2-3 minutes per side until pink and opaque. Remove and let cool slightly.
- For the vinaigrette, combine grilled corn, diced jalapeños, olive oil, lime juice, salt, and pepper in a blender. Pulse until smooth.
- Arrange mixed greens on a large platter or individual plates as a base.
- Top the greens with grilled shrimp, chopped eggs, diced avocado, and grilled corn.
- Drizzle the jalapeño corn vinaigrette over the salad just before serving.
- Garnish with additional jalapeños or fresh herbs if desired, and serve immediately.
Tips
- Shrimp Perfection: Don't overcook your shrimp! They should be pink and just opaque, which typically takes 2-3 minutes per side.
- Corn Charring Technique: For maximum flavor, grill corn until you see light char marks - this adds a smoky sweetness to your salad.
- Vinaigrette Prep: Blend your jalapeño corn vinaigrette just before serving to maintain the freshest flavor and vibrant color.
- Make-Ahead Magic: You can prep most components in advance - chop veggies, grill corn and shrimp, and make the vinaigrette up to a day ahead.
- Spice Control: Adjust jalapeño quantity to match your heat tolerance. Remove seeds for less heat, keep them for extra kick.
- Optional Upgrades: Consider adding crumbled queso fresco or crispy bacon bits for additional texture and flavor complexity.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 15g
Protein: 30g
Fat: 22g
Saturated Fat: 4g
Cholesterol: 250mg
