Hello, Seafoodies!
Some classics never go out of style—they just get better with thoughtful reinvention. That’s exactly how we feel about shrimp cocktail, that beloved appetizer that’s graced elegant tables for generations. Rather than simply repeating tradition, we decided to give this timeless favorite a vibrant, modern twist that honors its heritage while bringing exciting new flavors to the forefront.
Our curiosity led us down a fascinating path of appetizer history (yes, we’re that kind of food nerds!). Did you know that shrimp wasn’t even the original star of this dish? The cocktail’s earliest incarnation actually featured oysters! Around the 1890s, oyster “cocktails” served in glasses with tangy, spiced sauces became popular in San Francisco. As refrigeration improved and shrimp became more widely available across America, it offered a more approachable alternative. By the 50s and 60s, shrimp cocktail had become the epitome of sophisticated dining.
With our Ceviche-Style Bloody Mary Shrimp Cocktail, we’re celebrating this rich history while bringing fresh excitement to a culinary icon. We’ve maintained the elements that made the original great—tender chilled shrimp and tangy-spicy sauce—while introducing Peruvian ceviche techniques and the complex, satisfying flavors of a well-crafted Bloody Mary.
The nutritional profile gets an upgrade too. Incorporating fresh citrus and vegetables into our marinade adds additional vitamins and antioxidants to the already impressive nutrition of shrimp. For such a tiny crustacean, these protein powerhouses deliver a whopping 20 grams of protein per 3-ounce serving along with selenium, vitamin B12 and other essential nutrients!
We’ve woven in crisp celery both within the ceviche mixture and as a garnish for that quintessential Bloody Mary crunch. And yes, there’s a splash of vodka for authenticity, though you can easily substitute non-alcoholic vodka to keep it family-friendly without losing that signature taste. The result? A revitalized classic that respects tradition while feeling completely fresh and contemporary—perfect for everything from summer gatherings to upscale dinner parties.
This is shrimp cocktail reimagined for today’s seafood lovers—a dish with a storied past and an exciting future. Give our reinvented version a try at your next get-together, and we think you’ll agree that some classics just keep getting better!
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Ceviche-Style Bloody Mary Shrimp Cocktail
- Total Time: 1 hour
- Yield: 8 servings 1x
Ingredients
- 1 pound cooked*, peeled and deveined large to jumbo shrimp (we used extra-large), tail on
- 5 large celery stalks with leaves, 4 cut in half, and 1 finely diced
- ½ lemon, zested and juiced
- ½ cup ketchup
- ¼ cup ice-cold vodka (non-alcoholic vodka works fine, too)
- 1 Tablespoon prepared horseradish
- 1 teaspoon Worcestershire sauce
- ½ teaspoon soy sauce
- Dash of kosher salt and freshly ground black pepper
- Cilantro for garnish
Instructions
- Dry shrimp with a paper towel; discard paper towel. Remove 8 shrimp and set aside for garnish.
- Remove shrimp tails on the remaining shrimp and chop all of the shrimp except for the 8 pieces set aside.
- Combine diced shrimp and diced celery in a medium bowl or large measuring cup; set aside.
- In another medium bowl, combine remaining ingredients (juice and zest from lemon half, ketchup, vodka, horseradish, Worcestershire, soy sauce, salt and pepper); mix well.
- Pour liquid mixture over shrimp and celery; stir to combine, cover and put in fridge for 45-50 minutes.
- Serve in small glasses. Place one of the halved celery stalks and one tailed shrimp in each glass. Garnish with cilantro and serve with a small spoon.
Notes
Equipment needed: cutting board, knife, 8 shot glasses, 8 small spoons, two mixing bowls
*Note: This recipe calls for cooked shrimp. If your shrimp is not cooked, boil for 2 minutes prior to Step One.
- Prep Time: 10 minutes
- Chill Time: 50 minutes
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