Bloody Mary Shrimp Shooters - Cookin Canuck - Easy appetizer recipe (2024)

An appetizer with a kick! Spice up the party with these Bloody Mary Shrimp Shooters! A fun little twist on shrimp co*cktail for your holiday or co*cktail parties. 65 calories and 2 Weight Watchers Freestyle SP

Bloody Mary Shrimp Shooters Recipe

Whether you're putting together a stellar spread for New Year's Eve or hosting the next game day party, these Bloody Mary Shrimp Shooters should take center stage. And since you can't stop at just one appetizer (at least I can't!), serve them alongside , Ahi Tuna Poke Appetizers and some Prosciutto Cucumber Appetizers. If you're looking for more ideas, dive into my 15 Healthy co*cktail Party Recipes.

These shrimp shooters combine two of my favorite things - Bloody Marys (or Canada's version, the Caesar co*cktail) and shrimp co*cktails. I've been a sucker for a great shrimp co*cktail ever since I was a kid and this adult version takes things to the next level. If you prefer a nonalcoholic version, just leave out the vodka.

What you need for Bloody Mary Shrimp Shooters:

• Shrimp: If you really want to save time, cooked shrimp are often available in the seafood department of most supermarkets. I typically opt for cooking the shrimp myself because it is so quick, slightly cheaper and insures that I don't end up with overcooked shrimp.
• Tomato juice: Could you use a pre-made Bloody Mary mix? Absolutely! And if you have one you love, definitely go that route. Otherwise, it's very easy to whip up your own mix and tomato juice is the starting point.
• Horseradish: Bottled, prepared horseradish can be found in any supermarket. I gave you a recommendation in the recipe below for the amount to use, but add to suit your taste buds.
• Worcestershire sauce: A must in any Bloody Mary mix!
• Tabasco sauce: Just a little bite or really spicy - it's up to you. Adjust the amount of Tabasco to your heart's content.

How to salt the rim of a glass:

• When I worked as a bartender years ago, I salted the rim of a glass by rubbing the rim with a lemon or lime wedge, then dipping the rim in a plate of salt.
• Alternatively, you can dip the rim of the glass in lemon or lime juice, or even water, then dip into the salt. I don't like this method as much because I find that there's too much liquid on the glass, which causes the salt to either disintegrate or run down the side of the glass.
• A coarse salt, rather than regular iodized salt, is what you should use to rim the glass. I typically opt for kosher salt or a small sea salt.

Other easy appetizer recipes:

Chili Lime Shrimp with Cilantro Yogurt Sauce {Cookin' Canuck}
{Cookin' Canuck}
How to Make a Charcuterie Board {Fox & Briar}
Easy Artichoke Tapenade {Life's Ambrosia}

Printable Recipe

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