Virgin Bloody Mary with Shrimp
Want to enjoy a delicious brunch beverage without the alcohol? This virgin Bloody Mary with shrimp is tart, spicy, and full of wonderful flavor!
- 4 cups tomato-based vegetable juice (low-sodium)
- ¼ cup freshly squeezed lemon juice
- 2 tablespoons horseradish
- 1 tablespoon Worcestershire sauce
- 1 tablespoon sriracha or other hot sauce
- Basil Salt (or coarse salt)
- 4 cooked jumbo shrimp
- 4 celery stalks
- lemon wedges
In a large pitcher, combine the vegetable juice, lemon juice, horseradish, Worcestershire sauce, and sriracha. Stir well to combine.
Place in the refrigerator to chill for at least 2 hours.
Spread the basil salt (or regular salt) on a small plate. Run a lemon wedge around the rims of 4 glasses, then dip the rims in the basil salt.
Fill the glasses with ice, then pour the Bloody Mary mixture into the glasses.
Garnish with shrimp, celery stalks, and lemon wedges.
This recipe is for 4 servings of Bloody Marys.
To make a non-virgin Bloody Mary, simply add a shot or two of vodka to any individual glass.
Use coarse salt if you don't have Basil Salt.
Bloody Mary mix can be stored covered in the refrigerator for up to 4 days. Store the shrimp separately.
Serving: 1glass | Calories: 66kcal | Carbohydrates: 14g | Protein: 5g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 7mg | Sodium: 307mg | Potassium: 893mg | Fiber: 2g | Sugar: 11g | Vitamin A: 2150IU | Vitamin C: 112.2mg | Calcium: 40mg | Iron: 0.5mg | Net carbs: 12g