Save I used to think prawn cocktail was something only my grandmother served at bridge club until a friend brought these shooters to a New Year's party and I couldn't stop reaching for them. There's something irresistible about the way the sweet prawns curl over the glass rim, the tangy sauce clinging just enough to make each bite feel indulgent. The lemon cuts through the richness, the horseradish wakes you up, and suddenly you understand why this retro dish never really disappeared. I've been making these for every gathering since, tweaking the heat and the acidity until it tastes exactly like celebration. It's fancy without any fuss, which is exactly what a good appetizer should be.
The first time I served these, I underestimated how quickly they'd vanish. I'd made eight, thinking that was plenty for a small dinner party, and within ten minutes every glass was empty and people were lingering near the kitchen hoping I'd made extras. Now I double the batch and keep backup prawns in the fridge, because there's always someone who circles back. It's become a running joke that if these are on the table, you better move fast.
Ingredients
- Large cooked prawns: Go for the biggest ones you can find, tails on, because they need to drape elegantly over the glass and look impressive doing it.
- Ketchup: The base of the sauce, providing sweetness and body that balances the sharper flavors.
- Prepared horseradish: This is where the punch lives, use fresh jarred horseradish and taste as you go to find your heat threshold.
- Fresh lemon juice: Freshly squeezed is essential, it brightens everything and keeps the sauce from feeling heavy.
- Worcestershire sauce: Adds a deep, savory umami note that makes the sauce more complex than just ketchup and heat.
- Hot sauce: I use Tabasco for a clean vinegary kick, but any hot sauce you love will work.
- Smoked paprika: A subtle smokiness that makes the sauce feel more sophisticated and less like a condiment.
- Salt and black pepper: Season to taste, the prawns and sauce both need a little help to sing.
- Lemon wedges: For garnish and for squeezing, they add a fresh burst right before you eat.
- Fresh chives or parsley: A pop of green that makes the presentation feel intentional and fresh.
- Lettuce or microgreens: Optional, but they add a crisp layer at the bottom and soak up extra sauce beautifully.
Instructions
- Mix the cocktail sauce:
- In a small bowl, whisk together ketchup, horseradish, lemon juice, Worcestershire, hot sauce, smoked paprika, salt, and pepper until smooth. Taste it and adjust, some people like more horseradish, some want extra lemon, trust your palate.
- Chill the sauce:
- Cover and refrigerate for at least 15 minutes so the flavors meld and deepen. This step is small but it makes a real difference in how balanced the sauce tastes.
- Prep the glasses:
- If you're using lettuce or microgreens, tuck a small piece into the bottom of each shot glass. It catches drips and adds a nice texture contrast.
- Add the sauce:
- Spoon about a tablespoon of chilled cocktail sauce into each glass, just enough to coat the bottom and come partway up the side.
- Hang the prawns:
- Drape two prawns over the rim of each glass, tails pointing out for easy grabbing. They should look casual but deliberate, like they just happened to land that way.
- Garnish and serve:
- Sprinkle fresh chives or parsley over the top, tuck a lemon wedge on the side of each glass if it fits, and serve immediately. Keep them chilled until the last possible moment.
Save There was a summer evening when I brought these to a backyard party and someone's grandmother got teary-eyed, said it reminded her of parties her mother used to throw in the seventies. She told stories about crystal bowls and shag carpeting while we all stood around the table, and suddenly the shooters weren't just appetizers, they were time machines. That's when I realized food doesn't just feed people, it holds entire eras in a single bite.
Make-Ahead Magic
You can mix the cocktail sauce up to two days ahead and keep it covered in the fridge, which actually improves the flavor. Prep your prawns, wash your greens, and have everything lined up so assembly takes five minutes when guests arrive. I usually set out the shot glasses on a tray, stack the prawns on a plate, and keep the sauce in a small bowl with a spoon, then build them while people are pouring drinks. It's one of those recipes that looks like you worked hard but secretly didn't, which is the best kind of entertaining trick.
Variations Worth Trying
If you want to make these feel even more luxurious, swap the prawns for cooked crab or lobster, though honestly the prawns are perfect as they are. A dash of gin or vodka in the sauce gives it a grown-up edge that works beautifully for New Year's or fancy dinners. I've also seen people add a thin slice of avocado at the bottom of the glass, which makes the whole thing feel more modern and West Coast. Play with the heat level, add more hot sauce if you like things fiery, or dial back the horseradish if you're serving a crowd with mixed spice tolerance.
Serving Suggestions
These shooters work best as a passed appetizer or lined up on a tray where people can help themselves without hovering over a table. I like to serve them with champagne or a crisp white wine, something that won't fight with the acidity of the sauce. If you're doing a full spread, pair them with cheese, crackers, and something warm like puff pastry bites so there's textural variety. They're also perfect for cocktail parties where finger food is king and you want everything to feel a little bit special without being stuffy.
- Keep them on ice if you're serving outdoors or in warm weather, prawns need to stay cold.
- Provide small napkins or cocktail napkins, people will need them for the tails.
- If you're making a big batch, set up an assembly line and recruit a friend, it goes twice as fast.
Save Every time I make these, someone tells me they forgot how good a simple prawn cocktail can be. It's one of those recipes that never goes out of style, no matter how many trends come and go.
Recipe FAQ
- → What type of prawns work best for this dish?
Use large cooked prawns that are peeled, deveined, and still have their tails on for easy handling and an attractive presentation.
- → How do I make the sauce flavorful?
Combine ketchup, prepared horseradish, fresh lemon juice, Worcestershire sauce, hot sauce, smoked paprika, and seasoning. Chill for at least 15 minutes to let flavors meld.
- → Can I prepare this appetizer ahead of time?
Yes, you can prepare the cocktail sauce and prawns in advance; just assemble the shooters shortly before serving to keep them fresh.
- → What garnishes complement the prawns and sauce?
Freshly chopped chives or parsley and lemon wedges add color and a bright, fresh note that balances the sauce's rich flavors.
- → Are there any variations to try?
For a different twist, try substituting crab or lobster meat in place of prawns, or add a splash of gin or vodka to the sauce for extra depth.