Christmas Bloody Mary Pickled Shrimp

This Christmas Bloody Mary Pickled Shrimp is a bright, zesty make-ahead appetizer that looks stunning on a holiday table. Tender poached shrimp and thin slices of red onion soak in a tangy brine of tomato juice, cranberry juice, dill pickle juice, horseradish and celery salt. Serve it chilled in a glass bowl or straight from jars with celery sticks and cranberries. The recipe makes about 5 cups, perfect for a party spread next to a creamy shrimp and crab spinach dip.

Why You’ll Love This Christmas Bloody Mary Pickled Shrimp

• Make ahead: it needs time in the fridge, so it is ready when guests arrive.
• Bold flavor: all the tangy, peppery taste of a classic bloody mary.
• Festive colors: pink shrimp, ruby brine and red onion look like the holidays.
• Simple ingredients: just a handful of pantry and fridge staples.
• No fuss serving: set out a bowl and some picks and you are done.

Ingredients for Christmas Bloody Mary Pickled Shrimp

For the shrimp

• 1 1/2 pounds large shrimp, peeled and deveined (tails on or off)
• 2 tablespoons salt, for the poaching water
• 1/2 small red onion, thinly sliced

For the bloody mary brine

• 1 1/4 cups tomato juice
• 1/3 cup cranberry juice
• 1/2 cup dill pickle juice
• 2 tablespoons prepared horseradish
• 1 tablespoon Worcestershire sauce
• 1 teaspoon celery salt

For serving

• Celery sticks
• Fresh cranberries and dill sprigs, for garnish

Ingredient Notes

• Shrimp: large shrimp (about 26 to 30 per pound) stay plump and are easy to pick up. Thaw frozen shrimp in the fridge overnight or under cold running water.
• Pickle juice: use the brine from a jar of dill pickles for the best tang.
• Horseradish: prepared horseradish adds the classic bloody mary kick. Add more for extra heat.
• Cranberry juice: a little gives a festive color and a hint of sweetness to balance the tang.
• Red onion: slice it as thin as possible so it softens and turns pink in the brine.

How to Make Christmas Bloody Mary Pickled Shrimp

1. Prepare an ice bath. Fill a large bowl with ice and cold water and set it beside the stove.
2. Poach the shrimp. Bring a large pot of water and 2 tablespoons salt to a boil. Add the shrimp, lower to a gentle simmer and cook 2 to 3 minutes, just until pink and opaque all the way through.
3. Chill quickly. Drain the shrimp and transfer them right away into the ice bath for 5 minutes. Drain well and pat dry.
4. Whisk the brine. In a bowl or large measuring cup, whisk the tomato juice, cranberry juice, pickle juice, horseradish, Worcestershire sauce and celery salt until combined.
5. Layer the jars. In clean glass jars or a glass bowl, layer the shrimp with the sliced red onion.
6. Add the brine. Pour the brine over the shrimp until they are fully covered. Seal or cover tightly.
7. Refrigerate. Chill for at least 8 hours and up to 24 hours, gently shaking or stirring once or twice.
8. Serve cold. Lift the shrimp and onions from the brine into a serving bowl and garnish with celery sticks, cranberries and dill.

Tips for the Best Christmas Bloody Mary Pickled Shrimp

• Do not overcook: shrimp turn rubbery fast. Pull them as soon as they are opaque.
• Keep it cold: the shrimp should stay refrigerated until serving. Set the bowl over ice on the buffet.
• Use glass: the acidic brine is best in glass jars or bowls rather than metal.
• Taste the brine: adjust with more horseradish, pickle juice or a dash of hot sauce before pouring.
• Clean utensils: serve with clean picks or a slotted spoon so the batch stays fresh.

Serving Ideas

Offer the shrimp with toothpicks, crackers, celery sticks and lemon wedges. It fits right into a holiday appetizer table with cranberry feta spinach pinwheels and a chilled seafood pasta salad. You can also spoon a few shrimp on top of a bloody mary-style glass of tomato juice for a fun garnish.

Variations

• Spicy: add sliced jalapeno or a few dashes of hot sauce to the brine.
• Lemony: add thin lemon slices between the shrimp layers.
• Herby: tuck fresh dill sprigs or a bay leaf into each jar.
• Extra crunch: add thin slices of celery or bell pepper with the onion.

Storage

Keep the pickled shrimp covered in the brine and refrigerated at all times. Enjoy within 3 to 4 days of cooking for the best texture and freshness. Do not leave it at room temperature for more than 2 hours, or 1 hour in a warm room. Do not freeze, as the shrimp turn soft. For more on handling seafood safely, see the FDA guide to selecting and serving seafood safely and the FDA food storage tips.

FAQ

Can I use pre-cooked shrimp?

Yes. Thaw if frozen, pat dry and skip the poaching step. The texture will be slightly firmer.

How long should the shrimp marinate?

At least 8 hours for good flavor, and up to 24 hours. After that the shrimp keep softening.

Is this the same as canning?

No. This is a refrigerator pickle, not a shelf-stable canned food. It must always be kept in the fridge.

Can I make it without cranberry juice?

Yes. Replace it with more tomato juice. You will lose a little sweetness and color.

What other shrimp recipes go with it?

For a warm option on the same menu, try these spicy Cajun baked shrimp.