Retro Prawn Cocktail Shooters (Printer View)

Succulent prawns paired with a zesty sauce for a stylish, flavorful appetizer ideal for any gathering.

# Components:

→ Seafood

01 - 16 large cooked shrimp (prawns), 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 (such as 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

# Method:

01 - Combine ketchup, horseradish, lemon juice, Worcestershire sauce, hot sauce, smoked paprika, salt, and pepper in a small bowl. Stir thoroughly and adjust seasoning to taste.
02 - Refrigerate the cocktail sauce for at least 15 minutes to enhance the flavors.
03 - Optionally, place a small piece of lettuce or a few microgreens at the bottom of each shot glass.
04 - Spoon approximately one tablespoon of the chilled cocktail sauce into each shot glass.
05 - Drape two shrimp over the rim of each glass with tails facing outward for easy handling.
06 - Sprinkle fresh chives or parsley on top and add a lemon wedge alongside each shooter.
07 - Present immediately while chilled for optimal freshness.

# Expert Advice:

01 -
  • They look far more impressive than the fifteen minutes it takes to pull them together, which means more time mingling with guests.
  • The homemade cocktail sauce is bright and alive in a way store-bought versions can never achieve, with just enough heat to keep things interesting.
  • You can prep everything ahead and assemble right before people arrive, turning a potential stress into pure confidence.
02 -
  • Cold is your best friend here—everything should be chilled before serving, and keeping the glasses in the freezer for thirty minutes before assembling makes an unexpected difference in how luxurious each bite feels.
  • The quality of your prawns matters more than you'd think; large ones stay tender and sweet, while smaller ones can turn rubbery or taste slightly off, so buy from a fishmonger you trust if you can.
03 -
  • Buy cooked prawns and let someone else do the peeling—this eliminates the two things people hate most about working with shrimp: the smell and the effort.
  • Toast your shot glasses in the freezer for at least thirty minutes before serving; that frost on the rim signals to your brain that something special is about to happen.
Return