Bloody Caesar Shrimp Salad

Sweet and tangy, this salad is great for summer evenings, paired with a Bloody Caesar, of course.
Course Salads
Cuisine American
Essential Ingredient Shrimp
Prep Time 20 minutes
Total Time 20 minutes
Servings 4 people
Calories 140kcal
Author Aimee


  • 3/4 cup Clamato juice
  • 1/2 teaspoon prepared horseradish
  • 1 teaspoon Worcestershire sauce
  • 3-4 dashes hot sauce (I used Tabasco)
  • 1 Tablespoon fresh lime juice
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon freshly ground pepper
  • 380 grams wild caught shrimp cooked and cold
  • 2 heaping cups halved cherry tomatoes
  • 3 ribs celery inner stalks
  • 1/2 cup celery leaves loosely packed
  • 1/2 cup Italian parsley leaves loosely packed


  • In a medium bowl, whisk together Clamato juice, horseradish, Worcestershire sauce, hot sauce, lime juice, celery salt and freshly ground black pepper.
  • Tumble in shrimp and cherry tomatoes. Cut celery into 1/4 inch slices and add to the bowl.
  • Stir the shrimp and vegetables in the marinade until well coated. Let stand at room temperature for 10 minutes.
  • Drain off the Clamato liquid and reserve for a cocktail. Toss celery and parsley leaves into the salad and heap onto a serving plate. Garnish with a squeeze of lime and serve at once.
  • For the drink, add the marinade to a cocktail shaker along with 2 shots of vodka and plenty of ice. Shake well, then divide between two highball glasses. Garnish with more ice, a stick of celery and a wedge of lime. Enjoy!


Calories: 140kcal | Carbohydrates: 3g | Protein: 20g | Fat: 1g | Cholesterol: 239mg | Sodium: 954mg | Potassium: 284mg | Fiber: 1g | Sugar: 1g | Vitamin A: 900IU | Vitamin C: 16.8mg | Calcium: 172mg | Iron: 2.7mg