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Bloody Shrimp

Bloody Shrimp

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I like serving this dish as brunch when an all-day barbeque is planned. I usually serve it over rice with lemon wedges as a garnish.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 222 kcal
  • 11%
  • Fat:
  • 3.6 g
  • 6%
  • Carbs:
  • 3g
  • < 1%
  • Protein:
  • 42.7 g
  • 85%
  • Cholesterol:
  • 209 mg
  • 70%
  • Sodium:
  • 420 mg
  • 17%

Based on a 2,000 calorie diet


  1. In a large bowl, mix together the Bloody Mary mix, hot pepper sauce, and lemon juice. Stir in the shrimp and halibut chunks. Let marinate for 10 to 15 minutes.
  2. Preheat a grill for high heat. Place a grill pan over the grilling surface, or you may use a heavy sheet of foil that has holes poked in it with a fork.
  3. Drain the shrimp and halibut in a colander, discarding the marinade. Grill for 10 to 15 minutes, stirring occasionally, until the seafood is browned and opaque.
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I did not care for this recipe. I love seafood and I love bloody mary's so I was determined to make this recipe work. The bloody mary mix just doesn't seem to take to the seafood, it disappears with the cooking process.


Great recipe but must be tweeked a little. Buy uncooked shimp and marinade in the mix for a minimum of 12 hours. Personally when I shrimp, I place it in the marinade immediately and label the freezer bag until I am ready to use it. I place it in the refrigerator to thaw at least 24 before. As it thaws it is also marinading itself. The liquid in the bad keeps the shrimp from getting freezer burn if you elimate all the air from the bag before freezing. Everyone requests this at every grill out we attend.

Baking Nana

This is very easy and cooks in just minutes. I would add some minced garlic or maybe use chili garlic paste instead of the hot pepper sauce next time. Overall this was pretty tasty.