The Perfect Cocktail: Bloody Mary Shrimp Cocktail

Ah, the sweet end to a Northwest spring — when it’s not raining (as much), the crisp breeze is warming up, and the sun is out to play. I’m a summer baby through and through so I’m looking forward to it, even though we have such a short season. Food plays a big part in that. As soon as the air gets a little warmer, I love whipping up things like my Bloody Mary shrimp cocktails — refreshing and delightful with a bit of a kick.

These are perfect for Sunday morning brunch or a Tuesday afternoon snack — versatile and delicious, no matter what. I love saving it for days when I need something packed with flavor to cool me down. It is a big favorite around here. Enjoy!

Bloody Mary Shrimp Cocktails

Makes 2–4 servings

Serve cold in cocktail glasses, with any assortment of garnishes you choose: organic corn chips, pickled veggies, olives, avocado, jalapeno slices, celery stalks, or lime wedges. If you don’t like shrimp, try using crab.

Ingredients

  • Olive oil
  • 2 cups wild shrimp
  • Sea salt
  • Freshly ground black pepper
  • 3 celery stalks, finely chopped
  • 1/2 cucumber, peeled and cubed
  • 1 cup peeled and cubed jicama
  • 1 red bell pepper, seeded and chopped
  • 1/2 red onion, finely chopped
  • Juice of 1 lime
  • 1/2 cup vegetable juice
  • 4 ounces tomato paste
  • 2 dashes of hot sauce (optional)

Method

Heat a drizzle of olive oil in a medium skillet over medium heat. When hot, add the shrimp and sprinkle with sea salt and pepper. Cook for 2 to 3 minutes — until seared — then flip. Cook for another 1 to 2 minutes until the shrimp are opaque and cooked through. Transfer the shrimp to a large bowl and add the remaining ingredients, including the hot sauce, if desired. Stir gently. Scoop the mixture into cocktail glasses and garnish with any of the items suggested above.

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