Retro Prawn Cocktail Shooters (Printable Version)

Succulent prawns paired with zesty sauce served in shot glasses for an elegant appetizer.

# Ingredient List:

→ 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 - ½ teaspoon hot sauce (e.g., Tabasco)
07 - ¼ 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

# How-To Steps:

01 - Combine ketchup, horseradish, lemon juice, Worcestershire sauce, hot sauce, smoked paprika, salt, and pepper in a small bowl. Mix thoroughly and adjust seasoning if necessary.
02 - Refrigerate the cocktail sauce for at least 15 minutes to allow the flavors to meld.
03 - If desired, place a small piece of lettuce or a few microgreens at the bottom of each shot glass.
04 - Spoon approximately 1 tablespoon of cocktail sauce into each shot glass.
05 - Hang two shrimp over the rim of each glass, tails facing outward for easy handling.
06 - Sprinkle fresh chopped chives or parsley on top and place a lemon wedge beside each shooter.
07 - Serve immediately, keeping the assembled shooters chilled until ready to present.

# Expert Tips:

01 -
  • They look far fancier than the five minutes it takes to assemble them, making you seem like a kitchen genius.
  • The homemade cocktail sauce has this addictive kick that beats anything from a jar, and you'll find yourself wanting it on everything.
  • People instinctively gravitate toward anything served in a shot glass at a party, so these disappear before you know it.
02 -
  • The horseradish will taste harsh if you skip the resting step, so don't rush the sauce into the fridge no matter how impatient you feel.
  • If your prawns are previously frozen, let them thaw completely and pat them dry, otherwise excess moisture will dilute your carefully balanced sauce.
  • Assemble these just before guests arrive or no more than an hour ahead, as the sauce eventually softens the lettuce and the prawns lose their chill.
03 -
  • Taste your sauce before it goes in the glasses, because seasoning cold sauce is your last chance to catch something off before it meets your guests.
  • Keep everything as cold as possible by chilling your glasses for 15 minutes before assembling, which keeps the whole experience crisp and refreshing.
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