Retro Prawn Cocktail Shooters (Printer-friendly)

Succulent prawns paired with zesty sauce, served in shooter glasses for an elegant appetizer bite.

# What You'll Need:

→ Seafood

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

→ 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

# 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 to taste.
02 - Refrigerate the cocktail sauce for at least 15 minutes to allow the flavors to meld.
03 - If desired, line the base of each shot glass with a small piece of lettuce or a few microgreens.
04 - Spoon approximately 15 milliliters (1 tablespoon) of cocktail sauce into each shot glass.
05 - Hang two shrimp over the rim of each glass with tails facing outward for easy handling.
06 - Sprinkle freshly chopped chives or parsley atop each shooter and add a lemon wedge on the side.
07 - Present immediately, keeping shooters chilled until serving.

# Expert Advice:

01 -
  • They look far more impressive than the five minutes it takes to throw them together.
  • The horseradish gives you a gentle kick that makes your guests pause and ask what's in that sauce.
  • You can prep everything ahead and assemble them just before people arrive, so you're not stuck in the kitchen when the party starts.
02 -
  • Don't buy pre-cooked prawns from the freezer case unless you thaw them properly—they'll shed water everywhere if you rush. Let them defrost in the fridge overnight for the best texture.
  • The horseradish is the star here, so taste as you add it. A teaspoon more can change the whole dish from elegant to harsh, so go slow.
  • Assemble these no more than an hour before serving—the sauce will eventually soften the lettuce and the condensation from the cold glass will dilute everything if you wait too long.
03 -
  • Buy your prawns from a fishmonger if you can, not the pre-cooked packages at the supermarket—they taste fresher and have better texture, and the fishmonger can peel and devein them for you if you ask.
  • The secret that makes people ask for your recipe is always tasting the sauce before it goes into the glasses. Season aggressively—cold food needs more salt and spice than you think.
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