Pin it There's something about the shimmer of a properly chilled prawn that takes you back. I found myself drawn to these shooters at a dinner party years ago—not fancy in the fussy way, but clever. Two prawns perched on the rim of a shot glass like they owned the place, a daring little sauce below. The host called them retro, and that's exactly what hooked me. Now I make them whenever I want to feel like I'm throwing a proper gathering, even if it's just friends dropping by on a Thursday.
I remember standing in my kitchen on a Saturday evening, mixing the sauce and tasting it three times because I couldn't quite believe how much flavor came from such simple ingredients. My partner wandered in, took one look at the shot glasses lined up, and laughed—we'd just moved into a place with a proper entertaining space for the first time. These became our signature opening move for any gathering after that.
Ingredients
- Large cooked prawns (16, peeled and deveined, tails on): The tails are your handles, so don't trim them off—they're functional and look beautiful.
- Ketchup (6 tbsp): The sweet foundation that makes this sauce sing; don't skip it thinking you'll use something fancier.
- Prepared horseradish (2 tbsp): This is what people taste first, the surprise that makes them ask for the recipe—buy it fresh from the condiment aisle, not the jar that's been sitting since last year.
- Fresh lemon juice (1 tbsp): Squeeze it yourself; bottled changes the whole character of the sauce.
- Worcestershire sauce (1 tsp): A whisper of umami that ties everything together, so measure it carefully.
- Hot sauce, like Tabasco (1/2 tsp): Start here and taste as you go—some hot sauces are spicier than others, and you want a tingle, not a fire alarm.
- Smoked paprika (1/4 tsp): Adds depth without heat; it's the detail that separates this from a basic shrimp cocktail.
- Salt and freshly ground black pepper: Always taste before you season—the Worcestershire and horseradish bring salt too.
- Fresh chives or parsley (1 tbsp, finely chopped): Chop just before serving so it stays green and vibrant.
- Lemon wedges (from 1 small lemon): Serve these alongside—everyone will want to squeeze a bit more juice over their prawn.
- Optional lettuce leaves or microgreens: A pretty base that also gives the glass a bit of grip and color contrast.
Instructions
- Build the sauce:
- In a small bowl, whisk together the ketchup, horseradish, lemon juice, Worcestershire, hot sauce, and smoked paprika until smooth. You'll smell the horseradish wake up as you mix—that's the sign you're doing it right. Taste it straight from a spoon, then season with salt and pepper until it tastes like something you'd want to eat on its own.
- Chill and marry the flavors:
- Cover the sauce and let it sit in the refrigerator for at least 15 minutes, longer if you have the time. This isn't just about temperature—the flavors need a moment to know each other.
- Prep your glasses:
- If you're using lettuce or microgreens, line the bottom of each shot glass now. This is purely aesthetic, but it makes a difference—the green peeking through looks intentional.
- Layer the sauce:
- Spoon roughly a tablespoon of cold sauce into each glass, filling it about a third of the way. You want enough to dip into but not so much that it spills when you hang the prawns.
- Crown with prawns:
- Take two prawns and hang them over the rim of each glass so their tails stick straight up and their bodies drape into the sauce. The tails are the thing people grab, so make sure they're perched securely.
- Garnish and chill:
- Sprinkle chives or parsley over the sauce, nestle a lemon wedge next to each glass, and slide the whole lineup back into the refrigerator until guests arrive. Everything should be ice-cold when they hit the table.
Pin it One night I served these at a dinner and watched my friend who always claims she doesn't like seafood reach for a second one before finishing her first. She was quiet for a moment, then said it wasn't the prawn she came for—it was that sauce. That's when I realized these shooters aren't really about the shrimp at all; they're about that electric moment when someone tastes something they didn't expect to want.
The Sauce Is Everything
People always assume there's some fancy technique hidden in these shooters, but the truth is simpler: it's all in the sauce. The horseradish gives you that nostalgic punch that takes you straight back to 1970s cocktail parties, while the smoked paprika and Worcestershire add layers that make it feel modern. I learned this the hard way after my first attempt, when I skipped the paprika thinking it was just decoration—the sauce was flat and forgettable. Now I treat every ingredient like it's holding up its end of a bargain. The proportions look small, but they're scaled perfectly for a shot glass where you taste everything at once.
Timing and Temperature
These are meant to be served ice-cold, which sounds obvious until you realize that temperature is doing half the work here. The cold dulls the heat from the horseradish just slightly and makes the whole thing feel refreshing rather than punchy. I keep my shot glasses in the freezer for at least an hour before assembly, and I chill the sauce before it goes into the glass. This isn't fussiness—it's the difference between a shooter that feels celebratory and one that feels like you're eating something raw.
Making Them Your Own
Once you've made these the traditional way, you start seeing variations everywhere. I've swapped out the hot sauce for a dash of sriracha when I'm in an Asian mood, or added a whisper of gin to the sauce itself for a grown-up twist. Some cooks use crab or lobster instead of prawns, which works beautifully and feels even fancier. The lettuce base can be microgreens if you want to look like you spent more time than you did. The core stays the same—cold glass, cold sauce, draped prawns, lemon wedge—but the details bend to your mood and what you have on hand.
- A tiny splash of vodka in the sauce turns this into something that could serve as both appetizer and cocktail.
- Make the sauce a day ahead and it'll taste even better once the flavors settle.
- If your guests are squeamish about whole prawns, you can chop them and serve them in the glass as a dip instead.
Pin it These shooters are proof that you don't need hours in the kitchen to feel like the kind of person who throws elegant parties. Serve them, watch people's faces light up, and accept the compliments knowing you've just pulled off something that looks far harder than it actually was.
Recipe FAQs
- → What is the best way to prepare the cocktail sauce?
Combine ketchup, horseradish, lemon juice, Worcestershire, hot sauce, smoked paprika, salt, and pepper. Chill for at least 15 minutes to meld flavors.
- → Can I use fresh prawns instead of cooked ones?
Pre-cooked prawns are preferred for ease and speed, but fresh prawns can be cooked briefly before assembling.
- → How should the prawns be arranged in the shooters?
Hang two prawns over the rim of each shot glass with tails out, making them easy to grab and eat.
- → Are there suitable garnish alternatives?
Fresh chives, parsley, lemon wedges, lettuce leaves, or microgreens all enhance presentation and flavor.
- → Can the sauce be enhanced with spirits?
Adding a dash of gin or vodka to the cocktail sauce intensifies its zest and adds complexity.