Zesty and Bold: Spicy Bloody Marys with Pickled Shrimp, Cherry Tomatoes & Snap Peas
Published Aug 20, 2025
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Ready to shake up your weekend vibe? Who doesn’t love a great Brunch and Bloody Marys to go with it? This Spicy Bloody Marys with Pickled Shrimp, Cherry Tomatoes & Peas recipe is your ticket to a bold, flavorful drink that’s a total game-changer. Bloody Marys are a brunch staple, and our version ramps up the fun with tangy pickled shrimp, cherry tomatoes, and snap peas, all jazzed up with Marukan Seasoned Gourmet Rice Vinegar. Perfect for Sunday gatherings or a fancy morning treat, this gluten-free, dairy-free, egg-free, nut-free, and soy-free drink comes together in about an hour (including pickling time).
Table of Contents
Why You’ll Love This Recipe
Alright, let’s get into why these Spicy Bloody Marys with Pickled Shrimp, Cherry Tomatoes & Peas are such a hit. For starters, the pickled garnishes—shrimp, tomatoes, and peas—really up the game, adding a tangy crunch that makes every sip exciting. Plus, the mix is spiked with Marukan rice vinegar and horseradish for a zesty, spicy kick that’s perfectly balanced. Since it’s free from gluten, dairy, eggs, nuts, and soy, everyone at your brunch can clink glasses. That’s why this drink is perfect for hosting friends or treating yourself to a fancy morning.
Even better, you can prep the pickles ahead, making it a breeze to assemble on the day of. The pickled veggies and shrimp elevate the classic Bloody Mary into something special, so you’ll impress your guests without breaking a sweat. In short, this recipe is all about bold flavors, easy prep, and brunch vibes, making it a must-try for cocktail lovers.
What You Will Need
- Tomato juice (4 cups): The rich, savory base for your Bloody Mary.
- Vodka (1–1½ cups): Adds the boozy kick, adjustable to your taste.
- Marukan Seasoned Gourmet Rice Vinegar (3 tablespoons for mix, plus more for pickling): Brings tangy depth to the drink and pickles.
- Fresh lemon juice (1 tablespoon): Adds bright, citrusy zing.
- Prepared horseradish (1 tablespoon): Gives that spicy, nose-tingling heat.
- Gluten-free Worcestershire sauce (2 teaspoons): Infuses savory umami flavor.
- Hot sauce (1–3 teaspoons, like Tabasco): Dials up the spice level.
- Celery salt (1 teaspoon): Enhances the classic Bloody Mary taste.
- Black pepper (½ teaspoon): Adds a subtle kick.
- Smoked paprika (pinch, optional): Brings a smoky note.
- Cooked shrimp (½ pound, peeled and deveined): For quick-pickled garnishes.
- Cherry tomatoes (1 cup): For vibrant, tangy pickled bites.
- Fresh snap peas (2 cups): For crisp, pickled crunch.
- Lime juice and chili lime salt (like Tajín): For rimming the glasses.
- Celery stalks, lemon wedges, and cocktail skewers: For garnish and flair.
You’ll also need a pitcher for mixing, a small saucepan for pickling brines, and jars or bowls for pickling. A cocktail shaker or spoon makes mixing easy, and skewers add a fun touch for garnishes.
Tips and Variations
First off, chill your vodka and tomato juice in the fridge beforehand to keep the drinks crisp without extra ice dilution.
Pierce the cherry tomatoes with a toothpick before pickling to let the brine soak in fully.
When rimming glasses, dip them in lime juice first for a sticky base that holds the chili lime salt perfectly.
And don’t skip the pickling step—let the shrimp, tomatoes, and peas sit for at least an hour for maximum flavor.
Want to mix things up? Try some fun variations. For example, swap shrimp for pickled cucumber slices or green beans for a veggie-only garnish. If you’re craving extra heat, add a pinch of cayenne to the Bloody Mary mix. Alternatively, use a flavored vodka, like citrus or pepper, to enhance the drink’s profile. To make it non-alcoholic, skip the vodka and add a splash of pickle brine for extra zing. With these tweaks, you can customize this cocktail for any brunch crew or taste preference.
Frequently Asked Questions
What makes this Spicy Bloody Marys with Pickled Shrimp, Cherry Tomatoes & Peas recipe gluten-free?
It uses gluten-free ingredients like tomato juice, Marukan rice vinegar, and gluten-free Worcestershire sauce. Always check labels on vodka, horseradish, and hot sauce to ensure they’re certified gluten-free.
Can I make the pickled garnishes ahead of time?
You bet! Prep the pickled shrimp, tomatoes, and peas up to a week in advance and store them in the fridge. The flavors get even better over time.
How do I store leftover Bloody Mary mix?
Keep the mix in an airtight pitcher or jar in the fridge for up to 3 days. Stir well before serving, as ingredients may settle.
Can I make this non-alcoholic?
Totally! Skip the vodka and add an extra tablespoon of Marukan rice vinegar or pickle brine for a virgin Bloody Mary with plenty of flavor.
What can I serve with these Bloody Marys?
Pair with brunch classics like gluten-free quiche, fresh fruit skewers, or bacon for a perfect spread. They’re also great with gluten-free bagels and cream cheese.
So, grab your pitcher, start pickling, and mix up a drink that’ll have your brunch crew cheering!
Spicy Bloody Marys with Pickled Shrimp, Cherry Tomatoes & Peas
Ingredients
For the Bloody Mary Mix
- 4 cups tomato juice
- 1 – 1 ½ cups vodka, (more or less, to taste)
- 3 tablespoons Marukan Seasoned Gourmet Rice Vinegar
- 1 tablespoon fresh lemon juice
- 1 tablespoon prepared horseradish, (or more if you like it hot!)
- 2 teaspoons gluten-free Worcestershire sauce
- 1 – 3 teaspoons hot sauce, (like Tabasco)
- 1 teaspoon celery salt
- ½ teaspoon black pepper
- Pinch of smoked paprika, (optional)
To Serve:
- Lime juice
- Chili lime salt, (like Tajin)
- Ice
- Celery stalks, lemon wedges, and pickled skewers (see below)
Quick Pickled Shrimp
- ½ pound cooked shrimp, peeled and deveined
- ¼ cup Marukan Seasoned Gourmet Rice Vinegar
- 1 tablespoon lemon juice
- 2 tablespoons water
- 1 teaspoon Old Bay seasoning
- ½ teaspoon crushed red pepper flakes
- 1 clove garlic, sliced
- Fresh dill sprigs, (optional)
Pickled Cherry Tomatoes
- 1 cup cherry tomatoes, pierced with a toothpick
- ¼ cup Marukan Seasoned Gourmet Rice Vinegar
- ¼ cup water
- ½ teaspoon kosher salt
- ½ teaspoon sugar
- 1 clove garlic, smashed
- ½ teaspoon mustard seeds
- Fresh basil or thyme sprigs
Quick Pickled Snap Peas
- 2 cups fresh snap peas, trimmed
- ¾ cup Marukan Seasoned Rice Vinegar
- ¼ cup water
- 1 garlic clove, peeled and lightly smashed
- ½ teaspoon mustard seeds
- ¼ teaspoon crushed red pepper flakes
- 4 – 5 black peppercorns
Instructions
For the Shrimp
- Combine all ingredients in a small jar or bowl. Cover and refrigerate for at least 1 hour. Skewer for garnish.
For the Cherry Tomatoes
- Bring vinegar, water, salt, and sugar to a boil. Pour over tomatoes, garlic, and herbs in a heat-safe jar. Cool, then refrigerate.
Bloody Mary
- Bring a small pot of water to a boil and have a bowl with ice water standing by. Blanch the peas for 30 – 45 seconds then immediately transfer to the ice bath with a slotted spoon. Drain and pat dry.
- Bring vinegar, water, garlic, mustard seeds, red pepper flakes, and peppercorns to a simmer.
- Place the peas in a clean jar and pour the brine over. Let sit for 30 minutes at room temperature or refrigerate for up to a week.
Assemble Your Bloody Mary
- In a pitcher, combine all Bloody Mary mix ingredients and stir well. Taste and adjust seasonings.
- Dip the rim of the glasses in lime juice then in the chili lime salt to rim the edges. Fill glasses with ice and pour in Bloody Mary mix.
- Skewer your pickled shrimp, tomatoes, and peas on cocktail picks or bamboo skewers.
- Garnish each drink with a celery stalk, a lemon wedge, and a loaded skewer.
Notes
• Add a splash of pickle brine from any of your pickled elements for even more punch.
• Use chilled vodka and mix to keep drinks crisp and cold.
• Make everything a day in advance—the flavors only get better.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
