Why You’ll Love This Recipe
I like how this recipe turns a timeless favorite into something exciting. The shrimp are poached gently in a flavorful broth so they stay tender and juicy, and the Bloody Mary cocktail sauce adds layers of heat, tang, and umami. I also enjoy how easy it is to prep ahead of time, making it a stress-free appetizer for holidays or gatherings.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the Perfectly Poached Shrimp:
2 lbs large or jumbo shrimp (16–20 count per pound), raw, shell-on, preferably deveined
8 cups water
1 lemon, halved
½ yellow onion, roughly chopped
3 cloves garlic, smashed
1 tablespoon whole black peppercorns
1 bay leaf
2 tablespoons kosher salt
For the Bloody Mary Cocktail Sauce:
1 cup ketchup
¼ cup prepared horseradish (well-drained, not creamy horseradish sauce)
2 tablespoons Worcestershire sauce
2 tablespoons fresh lemon juice (about ½ lemon)
1 teaspoon celery salt
1 teaspoon Tabasco sauce (or more to taste)
½ teaspoon freshly ground black pepper
2 tablespoons finely chopped celery (from the tender inner stalks)
For Garnish and Serving (Optional):
Celery stalks with leaves attached
Lemon wedges
Pimento-stuffed green olives or pickled onions
Directions
Poach the Shrimp
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In a large pot, combine water, lemon juice and halves, onion, garlic, peppercorns, bay leaf, and salt. Bring to a boil, then reduce heat and simmer for 15 minutes.
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Prepare a large ice bath.
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Add shrimp to the simmering liquid. Cook 2–4 minutes until pink, opaque, and curled into a “C” shape.
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Transfer shrimp immediately to the ice bath to stop cooking. Chill 5 minutes.
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Peel shrimp, leaving tails on for serving. Devein if necessary. Pat dry, cover, and refrigerate until ready to serve.
Make the Sauce
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In a medium bowl, whisk together ketchup, horseradish, Worcestershire, lemon juice, celery salt, hot sauce, and black pepper.
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Stir in chopped celery for crunch.
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Taste and adjust with more hot sauce, lemon juice, or Worcestershire to your preference.
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Cover and refrigerate at least 30 minutes for flavors to meld.
Serve
Arrange shrimp on a platter with cocktail sauce in the center. Garnish with celery stalks, lemon wedges, and olives or pickled onions if desired.
Servings and Timing
This recipe serves 8, with about 4–5 jumbo shrimp per person and a few tablespoons of cocktail sauce each. It takes about 20 minutes to poach the shrimp and 10 minutes to make the sauce, plus 30 minutes chilling time.
Variations
I sometimes add a splash of pickle juice to the sauce for extra tang. For a smokier flavor, I replace Tabasco with chipotle hot sauce. If I want a lighter appetizer, I serve the shrimp on skewers with sauce drizzled over instead of dipping.
Storage/Reheating
I store cooked shrimp in an airtight container in the fridge for up to 2 days. The sauce keeps well in the refrigerator for 3 days, and the flavor deepens as it sits. I don’t recommend freezing cooked shrimp for this recipe since they lose their tender texture.
FAQs
Can I use pre-cooked shrimp?
Yes, but I prefer poaching raw shrimp for better flavor and tenderness.
Can I make the sauce without Worcestershire?
Yes, I use a vegetarian version or add a splash of soy sauce for umami depth.
Can I make this ahead of time?
Yes, I poach the shrimp and make the sauce a day ahead, then assemble before serving.
What size shrimp should I use?
I like jumbo shrimp (16–20 per pound) for an elegant presentation.
Can I serve this warm?
Shrimp cocktail is traditionally served chilled, but the sauce works with warm shrimp too.
How spicy is the sauce?
It has a mild kick. I adjust with extra Tabasco or horseradish for more heat.
Can I use different hot sauce?
Yes, any hot sauce you like works in this recipe.
What can I serve with shrimp cocktail?
I often pair it with crackers, crusty bread, or a light salad.
Can I grill the shrimp instead of poaching?
Yes, grilled shrimp adds a smoky note that pairs nicely with the sauce.
How long can the shrimp sit out at a party?
I keep them on ice and serve within 2 hours for food safety.
Conclusion
This Bloody Mary shrimp cocktail is one of my favorite appetizers because it’s both classic and unexpected. I love how the zesty, spicy sauce elevates simple poached shrimp into something unforgettable. It’s elegant, bold, and always a hit at gatherings, making it my go-to recipe when I want to impress without fuss.
Bloody Mary Shrimp Cocktail
- Total Time: 1 hour (including chilling)
- Yield: 8 servings
- Diet: Kosher
Description
This Bloody Mary shrimp cocktail is a bold twist on the classic appetizer, pairing tender poached shrimp with a zesty, spicy cocktail sauce inspired by the iconic brunch drink.
Ingredients
2 lbs large or jumbo shrimp (16–20 count per pound), raw, shell-on, preferably deveined
8 cups water
1 lemon, halved
1/2 yellow onion, roughly chopped
3 cloves garlic, smashed
1 tablespoon whole black peppercorns
1 bay leaf
2 tablespoons kosher salt
For the Bloody Mary Cocktail Sauce:
1 cup ketchup
1/4 cup prepared horseradish (well-drained, not creamy)
2 tablespoons Worcestershire sauce
2 tablespoons fresh lemon juice (about 1/2 lemon)
1 teaspoon celery salt
1 teaspoon Tabasco sauce (or more to taste)
1/2 teaspoon freshly ground black pepper
2 tablespoons finely chopped celery (from the inner stalks)
For Garnish (optional): Celery stalks with leaves, lemon wedges, pimento-stuffed green olives, or pickled onions
Instructions
- Poach the Shrimp: In a large pot, combine water, lemon juice and halves, onion, garlic, peppercorns, bay leaf, and salt. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Prepare a large ice bath. Add shrimp to the simmering liquid and cook for 2–4 minutes until pink, opaque, and curled into a “C” shape.
- Transfer shrimp immediately to the ice bath to stop cooking. Chill 5 minutes, then peel (leaving tails on for serving). Pat dry, cover, and refrigerate until ready to serve.
- Make the Sauce: In a bowl, whisk together ketchup, horseradish, Worcestershire, lemon juice, celery salt, hot sauce, and pepper. Stir in chopped celery. Taste and adjust seasoning. Cover and refrigerate at least 30 minutes.
- Serve: Arrange shrimp on a platter with cocktail sauce in the center. Garnish with celery stalks, lemon wedges, and olives or pickled onions if desired.
Notes
Add a splash of pickle juice to the sauce for extra tang.
Swap Tabasco for chipotle hot sauce for smokier flavor.
Grill shrimp instead of poaching for a different twist.
Keep shrimp on ice when serving at parties to ensure food safety.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Poaching
- Cuisine: American
Nutrition
- Serving Size: 4–5 shrimp with sauce
- Calories: 150
- Sugar: 6g
- Sodium: 820mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 190mg
