I enjoy shrimp cocktail in the summer as a light, refreshing meal. I especially like to spice up my shrimp cocktail with the flavors of Mexico. Instead of using tomato juice as the base, what about using a bloody mary mix? When I discovered The Bloody Buddy ready-to-drink bloody mary WITH vodka already in it… I just KNEW I had to make shrimp cocktail with it. I started with a black bean salsa that I make (recipe given to me by my sister Corey) then added the shrimp and bloody mary. It was great! One to drink and one to eat.

2 cups Key West pink shrimp, poached

1 tablespoon freeze dried cilantro

1 12-ounce can black beans, drained

1 cup canned corn

1 Roma tomatoes, chopped

1 teaspoon fresh ground pepper

1 firm avocado, diced

1/4 cup red onion, chopped

1 jalapeño pepper, deseeded and chopped

1 12-ounce bottle of Bloody Buddy RTD cocktail WITH vodka (or make a bloody mary for yourself and one for the food)


Chop the shrimp into large, bite-sized pieces. Mix together all ingredients. Let sit in refrigerator for 20 minutes to combine the flavors. Serve in a frozen schooner beer mug.

Note: This dish contains alcohol.

If you haven’t heard of Bloody Buddy, here’s the description from their website: Texas first and only ready to drink bloody mary. The Bloody Buddy™ is a chili pepper infused vodka and homemade bloody mary mix combined in one convenient bottle. Everything is made at our distillery in Dripping Springs, Texas with love. We are preservative free, non GMO and all natural. The Bloody Buddy is a spicy & fresh bloody mary for any occasion. Just shake and pour over ice.


Written by Chef John O'Neil

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