This Bloody Mary Shrimp Cocktail is a spooky, flavor-packed Halloween appetizer that looks dramatic but is easy to pull together. Chilled shrimp are served in a tangy tomato “bloody” sauce — no alcohol needed — for a bold, party-perfect bite. Tested twice for spice and presentation, this version delivers punchy flavor with a family-friendly twist.
Ingredients
(Serves 4–6)
- 1 lb large shrimp, peeled and deveined, tails on
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 cup tomato juice (or low-sodium V8)
- 2 tablespoons prepared horseradish
- 1 tablespoon lemon juice
- 1 tablespoon Worcestershire sauce (or coconut aminos for soy-free)
- 1 teaspoon hot sauce (optional)
- 1/4 teaspoon celery salt
- 1 stalk celery, finely diced
- 1 tablespoon finely chopped parsley
- Lemon wedges for serving
- Optional garnish: celery leaves, black salt rim, or fake “eyeball” olives for Halloween effect
Swaps & Notes
| Need | Swap | Note |
|---|---|---|
| Dairy-free | Naturally dairy-free | No changes needed |
| Gluten-free | Use gluten-free Worcestershire or coconut aminos | Keeps flavor intact |
| No alcohol | Use tomato juice + extra lemon for zing | Safe and kid-friendly |
| Vegetarian option | Use chickpeas instead of shrimp | Great plant-based twist |
Step-By-Step Instructions
- Cook the shrimp.
Toss shrimp with olive oil, salt, and pepper. Roast at 400°F (200°C) for 6–8 minutes, or until pink and opaque. Chill. - Mix the “bloody” cocktail sauce.
In a bowl, stir together tomato juice, horseradish, lemon juice, Worcestershire, hot sauce (if using), celery salt, diced celery, and parsley. Chill 30 minutes to let flavors blend. - Assemble and serve.
Spoon sauce into small glasses or shot cups. Hook shrimp over the rim. Garnish with celery leaves or olive “eyeballs” for a spooky presentation.
Pro Tips & Variations
- Presentation: Serve in clear shot glasses or mini beakers for Halloween flair.
- Extra spicy: Add more horseradish or hot sauce to taste.
- Make ahead: Chill shrimp and sauce separately up to 24 hours; assemble right before serving.
- Kid-friendly: Reduce horseradish and omit hot sauce for a milder version.
- Garnish ideas: Use pimento-stuffed olives or pickled okra for extra “creepy” texture.
Serving Suggestions
- Serve over crushed ice on a dark platter.
- Pair with other spooky appetizers like Witch Finger Breadsticks or Spider Egg Avocado Boats.
- Add a celery stick “stirrer” for the full Bloody Mary look.
Storage & Reheating
- Refrigerate: Store shrimp and sauce separately for up to 2 days.
- Freeze: Not recommended — texture changes.
- Food safety: Keep chilled below 40°F (4°C); discard leftovers left out over 2 hours.
FAQs
Q1: Can I use pre-cooked shrimp?
A1: Yes — just rinse, pat dry, and chill before serving.
Q2: Is this recipe spicy?
A2: It’s mild by default; adjust horseradish or hot sauce to taste.
Q3: Can I make this vegetarian?
A3: Yes — swap shrimp for roasted chickpeas or hearts of palm.
Nutrition (per serving)
Calories: 120; Protein: 16g; Carbs: 5g; Fat: 4g