Chilled Bloody Mary Shrimp Cups

The Bloody Mary, America’s classic brunch cocktail of spiced tomato juice and celery, inspires these chilled shrimp cups. Cooked shrimp soak in a horseradish-Worcestershire tomato mix, then nestle with cucumber and cherry tomatoes for a make-ahead, shareable bite.

Serves 6 · 25 min prep

Estimate for one serving

• 165 cal
• 24g protein
• 9g carbs
• 3g fat
• 2g fiber

Every recipe here is free to read.

Ingredients

• 1 1/2 lb large cooked shrimp, peeled and deveined
• 2 cups tomato juice
• 3 celery stalks
• 1/2 English cucumber
• 1 cup cherry tomatoes
• 2 tbsp prepared horseradish
• 2 tsp Worcestershire sauce
• 1 1/2 tsp hot sauce
• 3 tbsp fresh lemon juice
• 1 tsp celery salt
• 1/2 tsp smoked paprika
• 1/2 tsp black pepper
• 1/4 cup vodka optional
• 6 lemon wedges
• 2 tbsp fresh dill
• 12 green olives
• 12 mini phyllo cups or small lettuce cups
• as needed ice cubes for chilling service

Instructions

1. 1Pat the cooked shrimp very dry. If they are large, halve them crosswise so each bite fits neatly in a cup; keep chilled on ice while you build the Bloody Mary base.
2. 2In a pitcher, whisk together tomato juice, horseradish, Worcestershire, hot sauce, lemon juice, celery salt, smoked paprika, and black pepper until the horseradish is fully dispersed and the mixture smells bright and spicy.
3. 3Taste and adjust heat and salt. Stir in the optional vodka if you want a classic brunch kick; keep a non-spiked portion separate for anyone who prefers it virgin.
4. 4Finely dice the celery and cucumber into small confetti pieces. Quarter the cherry tomatoes. Chop the dill. Fold most of the celery, cucumber, and tomatoes into the pitcher so the cocktail becomes a chunky, spoonable relish.
5. 5Add the cold shrimp to the pitcher and stir gently to coat. Cover and refrigerate at least 30 minutes and up to 4 hours so the shrimp drink in the smoky-spicy tomato marinade—ideal make-ahead timing for hosts.
6. 6When ready to serve, set mini phyllo cups on a chilled platter, or arrange sturdy butter-lettuce leaves as cool cups for a lighter option.
7. 7Using a slotted spoon, pile shrimp and vegetable relish into each cup. Spoon a little extra Bloody Mary liquid over the top so every cup is juicy but not flooding.
8. 8Garnish each cup with a tiny dill sprig, a green olive, and a dusting of smoked paprika. Nestle lemon wedges the platter.
9. 9For backyard service, set the platter over a tray of crushed ice so the cups stay frosty on a warm porch. Offer extra hot sauce and celery sticks on the side.
10. 10Invite guests to grab two cups as a bright, savory brunch opener while the grill heats—shareable, prep-ahead, and full of classic weekend Bloody Mary energy without needing a full bar setup.