Retro Prawn Cocktail Shooters (Printer-Friendly)

Succulent prawns paired with zesty sauce served in shot glasses for a stylish starter.

# What You'll Need:

→ Seafood

01 - 16 large cooked shrimp, peeled and deveined, tails on

→ Cocktail Sauce

02 - 6 tablespoons ketchup
03 - 2 tablespoons prepared horseradish
04 - 1 tablespoon fresh lemon juice
05 - 1 teaspoon Worcestershire sauce
06 - 1/2 teaspoon hot sauce (e.g., Tabasco)
07 - 1/4 teaspoon smoked paprika
08 - Salt and freshly ground black pepper, to taste

→ Garnish

09 - 1 small lemon, cut into wedges
10 - 1 tablespoon fresh chives or parsley, finely chopped
11 - Optional: lettuce leaves or microgreens for base

# Method:

01 - In a small bowl, combine ketchup, horseradish, lemon juice, Worcestershire sauce, hot sauce, smoked paprika, salt, and pepper. Mix thoroughly and adjust seasoning to taste.
02 - Refrigerate the cocktail sauce for at least 15 minutes to allow the flavors to meld.
03 - Line the bottom of each shot glass with a small piece of lettuce or a few microgreens, if desired.
04 - Spoon approximately 1 tablespoon of chilled cocktail sauce into each shot glass.
05 - Hang two shrimp over the rim of each glass with tails pointing outward for easy serving.
06 - Sprinkle fresh chives or parsley over the shrimp and place a lemon wedge on the side of each glass.
07 - Serve immediately, keeping shooters chilled until ready to enjoy.

# Expert Suggestions:

01 -
  • You get that luxurious seafood moment without spending an hour in the kitchen or feeling like you're showing off too hard.
  • The combination of horseradish kick and tomato warmth tastes expensive but costs almost nothing, and guests always ask for the sauce recipe.
  • Eating them feels fun and interactive, like finger food that somehow still feels sophisticated.
02 -
  • Don't skip the chilling step for the sauce; that waiting time actually matters because horseradish mellows slightly and the flavors integrate instead of just sitting next to each other.
  • If your sauce tastes flat, it's probably just missing salt—add it a pinch at a time and watch how the whole thing comes alive.
03 -
  • Buy your prawns from a fishmonger or good quality source if you can; the difference between mediocre shrimp and good ones is everything, and this recipe is simple enough that every ingredient matters.
  • Keep the sauce cold until the moment you serve; warmth will make the prawns look sad and the sauce will separate slightly if given the chance.
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