Bloody-Mary Seafood Cocktail Recipe

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When planning impromptu parties, I rely on this recipe. After a quick stop at the supermarket, I can create an hors d'oeuvre that both impresses and pleases.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:14 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 14 servings


  • 2 pounds peeled and deveined cooked medium shrimp
  • 1 jar (12 ounces) chili sauce
  • 1 cup spicy Bloody Mary mix
  • 1 large red onion, finely chopped
  • 1 large sweet red pepper, finely chopped
  • 2/3 cup minced fresh cilantro
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 3 jalapeno peppers, seeded and minced
  • 5 garlic cloves, minced
  • 2 medium ripe avocados, peeled and cubed

Nutritional Facts

1/2 cup: 182 calories, 9g fat (1g saturated fat), 98mg cholesterol, 494mg sodium, 12g carbohydrate (6g sugars, 2g fiber), 14g protein.


  1. In a large bowl, combine the first 10 ingredients. Chill until serving. Just before serving, stir in avocado. Yield: 14 servings (1/2 cup each).
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Bloody-Mary Seafood Cocktail in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p238

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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KarenKeefe User ID: 2062961 265614
Reviewed May. 6, 2017

"I've been looking for a spicy Mexican shrimp cocktail recipe! This was great! Added chopped celery and left out the oil."

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