This bloody mary shrimp recipe is zesty, spicy, tangy, and zippy with perfectly cooked shrimp and an absolute boatload of flavor.
If you love shrimp as much as I do, then this recipe is going to be a treat. it features bloody mary mix, Worcestershire sauce, horseradish, Tabasco sauce, and more to deliver a dish that’s a punch of flavor in every bite.
Bloody Mary Shrimp Recipe
This recipe only uses simple ingredients that are easily found at your local grocery store.
- extra virgin olive oil
- Bloody Mary mix (zing zangs
- Lemon juice
- Tomato paste
- Grape tomatoes
- White Onion
- Celery salt
- lemon pepper
- White wine vinegar
See the recipe card below for exact quantities.
It only takes a few simple steps to make this delicious shrimp dish. It might taste fancy, but it’s actually very simple.
Step 1: Marinade the Shrimp
Combine the bloody mary mix, Worcestershire sauce, horseradish, lemon juice, and tomato paste in a small mixing bowl. Then add the shrimp, cover, and refrigerate for an hour.
Step 2: Prep the Vegetables
Slice the tomatoes in half and dice the celery and onions.
Step 3: Saute the Veggies
Add extra virgin olive oil to a frying pan and heat over medium-high heat. Then, add the tomatoes, celery, and onions, and saute for 5 minutes. Then, add the white wine vinegar and cook until the tomatoes blister – about 5 more minutes. Place the veggies in a bowl and set them aside.
Step 4: Season the Shrimp
Combine the celery salt, lemon pepper, and paprika in a small bowl. Then, remove the shrimp from the marinade and season it with the mixture.
Step 5: Cook the Shrimp
Return the frying pan to the stovetop on medium-high heat and sear the shrimp on both sides for 30 seconds. Then, add the onions and celery to the pan along with half of the marinade. Stir, lower the heat, and simmer the shrimp mixture for 10 minutes. Enjoy!
Hint: Be extremely careful not to overcook the shrimp when searing it. Only 30 seconds!
Don’t have the correct ingredients on hand or want to change something up? Here are some helpful tips for you to change this bloody mary shrimp recipe.
- Extra Virgin Olive Oil – Use canola, vegetable, safflower, or sunflower oil.
- Shrimp – No shrimp? Substitute mussels, scallops, squid, clams, crayfish, crabs, or lobster.
- Vegan – Use vegan shrimps to create a wonderful vegan dinner.
- Grape Tomatoes – Use cherry tomatoes instead.
- Tobasco – Substitute sriracha chili sauce or frank’s hot sauce.
- Lemon Juice – Use lime juice or an extra teaspoon of vinegar instead.
- Horseradish – Wasabi, brown mustard, sauerkraut, ginger or black radish, and horseradish sauce will do in a pinch.
- White Wine Vinegar – Sherry vinegar, red wine vinegar, balsamic vinegar, or apple cider vinegar will work great.
Want to personalize this bloody mary shrimp recipe? Here are some of my tried and true tips for changing up this recipe.
- Spicy – Add extra tabasco or hot sauce, sriracha, extra horseradish, or chili pepper flakes.
- Cilantro or Coriander – Use parsley or basil instead.
You’ll only need a handful of simple kitchen equipment to make this recipe.
- Measuring cups and spoons
- Mixing bowl
You can store this shrimp in an air-tight container in the refrigerator for 3 to 4 days.
Although this is a super easy recipe, I do have a couple of tips to help you make it the best that it can possibly be.
- Be sure to sear the shrimp on high heat very quickly. You don’t want to overcook the shrimp.
- Simmer the shrimp no longer than 10 minutes to avoid it overcooking and getting rubbery.
Do you have questions about bloody mary shrimp? Here are some of the most commonly asked questions about this bloody mary shrimp recipe
It features all the tangy, tomato flavor of bloody mary cocktails along with tender shrimp.
Store this in the refrigerator in an air-tight container for 3 to 4 days.
Place the shrimp in a baking dish along with the sauce. Cover and bake at 325 degrees for about 15 minutes or until heated through.
More Seafood Recipes
Do you like seafood? Here are some recipes you may also like to try.
Bloody Mary Shrimp
Ready to get cooking? Remember that you can print this recipe if you would like.
Bloody Mary Shrimp
- Measuring cups and spoons
- mixing bowl
- 1 tablespoon extra virgin olive oil
- 1 cup Bloody Mary mix (zing zangs
- 1 tablespoon Worcheshire
- 2 teaspoon Horseradish
- 1 tablespoon Lemon juice
- 1 tablespoon Tomato paste
- 1 teaspoon Tabasco
- 1 pint Grape tomatoes
- 2 stalks Celery diced
- ½ white Onion diced
- 2 lbs peeled and deveined Shrimp
- 1 teaspoon Celery salt
- ½ teaspoon lemon pepper
- ½ teaspoon paprika
- ¼ cup White wine vinegar
- 2 tablespoon chopped cilantro as garnish
- Get out and measure your ingredients.
- In a small bowl combine Bloody Mary mix, worcheshire, horseradish, lemon juice, and tomato paste.
- Wisk until blended.
- Add the shrimp and cover. Refrigerate for 1 hour.
- Add 1 tablespoon extra virgin olive oil to a frying pan and swirl to coat the pan. Place over medium high heat.
- Slice the tomatoes in half. Dice the celery and onions and add to the pan.
- Sauté for 5 minutes.
- Add the white wine vinegar and stir. Cook until tomatoes blister, about 5 more minutes. Dump into a bowl and set aside.
- Return the frying pan to the stovetop over medium high heat.
- Combine celery salt, lemon pepper, and paprika in a small bowl or ramekin.
- Remove shrimp from the marinade. Season both sides. Place onto the frying pan and sear for 30 seconds per side.
- Pour in ½ of the marinade. Stir.
- Lower the heat to a simmer. Add remaining paprika mixture. Cook for 10 minutes.
- Add the onions and celery to the pan. Garnish with lemon and chopped cilantro.
- Enjoy every bite!