Add This Chipotle Shrimp Cobb Salad to Your Dinner Rotation
Kitchn’s Delicious Links column highlights recipes we’re excited about from the bloggers we love. Follow along every weekday as we post our favorites.
A few weeks ago Tieghan Gerard, the blogger behind Half Baked Harvest, paid a visit to our NYC office to talk recipe inspiration and boy were we inspired. Tieghan doesn’t exclusively post recipes for baked goods, or freshly foraged ingredients like her blog name might suggest. She pretty much makes and photographs every kind of food under the sun and makes it look delicious — and that’s no small feat.
Take this chipotle shrimp Cobb salad with jalapeño corn vinaigrette, for example. It’s inventive and delicious-looking — and we bet a ton of her followers got inspired to make it for dinner when they saw the photo on Tieghan’s feed. And so did we!
Grab your skillet and cook up some shrimp in a mix of chipotle chili powder, cumin, and salt. (You can grill it too, but that takes a little longer if you’re looking to save some time.) Toss the warm shrimp with leafy romaine, halved cherry tomatoes, farmers market nectarines (or whatever stone fruit you have on hand), crispy bacon, avocado, feta cheese, and sliced hard-boiled eggs.
This salad is loaded and we haven’t even gotten to the dressing yet. Tieghan recommends blending corn into a sweet and creamy vinaigrette (along with olive oil, lime juice, apple cider vinegar, honey, jalapeño, cilantro, and kosher salt), which is honestly an ingenious way to use up summer corn on the cob.
→ Get the Recipe: Chipotle Shrimp Cobb Salad from Half Baked Harvest