Retro Prawn Cocktail Shooters (Printable)

Succulent prawns paired with zesty sauce, elegantly served in shot glasses for parties.

# What You'll Need:

→ Seafood

01 - 16 large cooked shrimp, peeled and deveined with 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 - 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

# How-To Steps:

01 - In a small bowl, combine ketchup, horseradish, lemon juice, Worcestershire sauce, hot sauce, smoked paprika, salt, and pepper. Mix thoroughly and adjust seasoning as desired.
02 - Refrigerate the cocktail sauce for at least 15 minutes to allow flavors to meld.
03 - Optionally, place a small piece of lettuce or a few microgreens at the base 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 with tails facing outward for ease of serving.
06 - Sprinkle fresh chives or parsley atop and add a lemon wedge to each glass.
07 - Serve immediately, keeping shooters chilled until ready to present.

# Expert Tips:

01 -
  • They look stunning on a tray but come together in under half an hour, leaving you time to actually enjoy your guests.
  • The homemade cocktail sauce is leagues better than store-bought, with a brightness and kick that makes people ask for the recipe.
  • Each shooter is a complete bite, no awkward plates or double-dipping, just grab and go.
  • You can prep everything ahead and assemble them in minutes before the doorbell rings.
02 -
  • Don't skip chilling the sauce, serving it warm or room temperature makes the whole thing taste flat and one-dimensional.
  • If your prawns are wet, pat them completely dry before hanging them on the glass or the sauce will get watery and slide off.
  • Taste your horseradish before adding it, strength varies wildly by brand and you don't want to accidentally make the sauce unbearably hot.
03 -
  • Use shot glasses that are wide enough at the top for two prawns to drape comfortably without crowding, narrow glasses make the whole thing look cramped.
  • If you can't find large prawns, use three medium ones per glass instead of two, the visual impact matters more than the exact count.
  • A tiny pinch of cayenne in the sauce adds warmth without obvious heat, it just makes everything taste more alive.
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