Bloody Mary Shrimp
"A zesty, cold shrimp dish that is perfect for brunch, appetizer or meal! One bite will transport you to that island getaway and you'll be looking for a cool beverage to sip alongside. Great the next day or two if any is left over! If serving as appetizer, gently ladle into decorative glasses with a fork and add marinated green beans or celery sticks like a Bloody Mary cocktail; for a meal, serve in bowl with garlic bread and salad. Also fun is to add a shot of vodka to the glass and drink the liquid when the shrimp and vegetables have been eaten! "
Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Shrimp | 100g cooked | 99 |
| Jicama | 1 cup (120g) | 46 |
| Onion | 1 medium (110g) | 44 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 pounds cooked medium shrimp, shelled and deveined
- 1 (32 ounce) bottle bottled Bloody Mary mix (such as Zing Zang®), or as needed
- 1 jalapeno pepper, seeded and finely chopped
- 1 large sweet onion (such as Vidalia®), finely chopped
- 1 cup finely chopped jicama
- 4 limes, juiced
- 2 tablespoons Worcestershire sauce
- 1 avocado, peeled and chopped, or more to taste