Half Baked Harvest · by Tieghan Gerard★ 4.5 (91)
Chipotle Shrimp Cobb Salad with Jalapeño Corn Vinaigrette
NUTRITION · PER SERVING25M COOK
CAL 33%·PRO 81%
CARBS 25G15% OF CAL
6G FIBER0G ADDED0G INTRINSIC7G OTHER11G TOTAL SUGAR
FAT 46G62% OF CAL
11G SAT35G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A composed salad with spiced shrimp, bacon, avocado, and nectarines dressed in a sweet corn vinaigrette. Substantial and colorful, it's a main-course salad with multiple textures and flavors.
mainamericansaladshellfish🍳 skillet🌀 blendergluten free
View the full recipe on Half Baked Harvest →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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
- 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
At a glance
PER SERVING · TIME 25M
CAL 33%·PRO 81%
CARBS 25G15% OF CAL
6G FIBER0G ADDED0G INTRINSIC7G OTHER11G TOTAL SUGAR
FAT 46G62% OF CAL
11G SAT35G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 5m
- Sodium
- 2167mg
- Total sugar
- 11g
- Added sugar
- ≥4g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 896mg
- Calcium
- 296mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 2167MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.