Bloody Mary Shrimp Cocktail

I absolutely LOVE a shrimp cocktail – it’s one of those appetizers that never fails to impress, and it’s such a crowd pleaser at any gathering. Plus, it adds a refreshing, vibrant bite to my holiday spread, which is always needed when surrounded by heavier, richer dishes. This twist on the classic shrimp cocktail takes the idea of a "cocktail" to a whole new level by incorporating the bold, zesty flavors of a Bloody Mary.

The juicy, perfectly cooked jumbo shrimp are paired with the tangy, savory essence of a Bloody Mary cocktail, creating an irresistible combination that will have everyone coming back for more. It’s a fun, creative spin on an old favorite that’s sure to become a new holiday tradition. Trust me, you’ll want to make this because I guarantee half of these won’t even make it to the appetizer table before they’re all gone!

The bloody mary flavor in this recipe comes both in the cocktail sauce and in the poaching liquid for the shrimp. Taking kitchen scraps like the lemon and lime rinds, parsley stems, celery stems, and some more aromatics and putting them into the poaching liquid, yields a more flavorful broth which yields a tastier shrimp, all with food scraps that may have gone to waste anyways! The vodka in the poaching liquid keeps the shrimp plump, and you can’t have a Bloody Mary dish without a little vodka! The cocktail sauce is so yummy and flavorful, and completely customizable to how you like your Bloody Mary - add more citrus or more hot sauce, add more horseradish if that’s your vibe - that’s what Bloody Mary’s are all about!

Serves 6-8 as an appetizer.

Ingredients:

For the Bloody Mary Cocktail Sauce:

• ½ cup ketchup

• 1 tbsp horseradish

• Juice from 1 lemon

• Juice from 1 lime

• 1 tbsp pickle juice

• 1 tsp grated garlic or garlic paste

• 1½ tbsps worcestershire sauce

• A few dashes of hot sauce

• ¾ tsp celery salt

• Fresh black pepper

For the Shrimp Cocktail:

• 2 lbs peeled and deveined jumbo shrimp

• 6 cups water

• 4 celery stalks and leaves

• 1 squeezed lemon rind

• 1 squeezed lime rind

• A few parsley stems

• 2 garlic cloves

• A few dashes of worcestershire sauce

• ½ tsp celery salt

• 1 tbsp whole black peppercorns

• 1 ½ oz vodka

• 2 tsps salt

• Tajin for serving

• Lemon wedges for serving

Directions:

For the Bloody Mary Shrimp Cocktail:

• Put a plate in the freezer to chill. 

• First, start on your cocktail sauce. To a bowl, add the ketchup, horseradish, lemon juice, lime juice, pickle juice, minced garlic, worcestershire sauce, celery salt, black pepper, and hot sauce to taste. Set aside while you work on your poached shrimp.

• Add celery stalks and leaves, lemon rind, lime rind, parsley stems, garlic cloves, worcestershire sauce, celery salt, whole black peppercorns, and vodka to a pot and cover with water.

• Bring to a low boil and simmer for 10 minutes. Remove the aromatics and season the poaching liquid with salt, then bring the broth back to a low boil. Add in the shrimp and cover with a lid.

• For frozen uncooked shrimp, poach for 8-10 minutes until bright pink. For frozen cooked shrimp and defrosted uncooked shrimp, poach for 4-5 minutes. The shrimp is cooked when they are pink and feel firm.

• While the shrimp is cooking, fill a large bowl with ice and water.

• Once the shrimp is cooked, immediately drain and transfer to the ice bath to cool for 1-2 minutes.

• Drain the shrimp and place on the chilled plate. Season with tajin and lemon juice, and serve with lemon wedges and the cocktail sauce. Enjoy!