Bloody Mary Shrimp

5 from 1 vote

This bloody mary shrimp recipe combines tender, perfectly cooked shrimp with all the tangy, tomato flavor of bloody mary cocktails.

Prep Time1

Cook Time20

Total Time1 20

Servings:

Calories: 117kcal

Author: Karin and Ken

Ingredients

1 tablespoon extra virgin olive oil
1 cup Bloody Mary mix (zing zangs)
1 tablespoon Worcheshire sauce
2 teaspoon Horseradish
1 tablespoon Lemon juice
1 tablespoon Tomato paste
1 teaspoon hot sauce
1 pint Grape tomatoes
2 stalks Celery diced
½ white Onion diced
2 lbs Shrimp peeled and deveined
1 teaspoon celery salt
½ teaspoon lemon pepper seasoning
½ teaspoon paprika
¼ cup White wine vinegar
2 tablespoon cilantro chopped, as garnish

Instructions

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.
Serve.
Enjoy every bite!

Notes

When looking for a tasty side for your shrimp, you've come to the right place. So many options that will tickle your fancy and bring your meal up a notch or two!

Nutrition