Retro Prawn Cocktail Shooters (Print Version)

Succulent prawns with tangy homemade sauce served in elegant shot glasses, perfect for entertaining guests.

# What You’ll Need:

→ Seafood

01 - 16 large cooked prawns (shrimp), peeled and deveined, tails left on

→ Cocktail Sauce

02 - 6 tablespoons ketchup
03 - 2 tablespoons prepared horseradish
04 - 1 tablespoon fresh lemon juice
05 - 1 teaspoon Worcestershire sauce
06 - 0.5 teaspoon hot sauce (e.g., Tabasco)
07 - 0.25 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 Make It:

01 - In a small bowl, combine ketchup, horseradish, lemon juice, Worcestershire sauce, hot sauce, smoked paprika, salt, and black pepper. Mix thoroughly and adjust seasoning as needed.
02 - Refrigerate the cocktail sauce for at least 15 minutes to develop flavors.
03 - If desired, place a small piece of lettuce or a few microgreens at the bottom of each shot glass.
04 - Spoon approximately 1 tablespoon of cocktail sauce into each shot glass.
05 - Position two prawns on the rim of each glass with tails outward for easy handling.
06 - Sprinkle freshly chopped chives or parsley over the top and place a lemon wedge alongside each shooter.
07 - Serve immediately while keeping chilled until ready to present.

# Additional Tips::

01 -
  • They're deceptively impressive—guests think you spent hours when you really spent twenty minutes.
  • The spicy, tangy sauce with tender prawns hits that perfect sweet-salty balance that keeps people reaching for more.
  • You can make them ahead and assemble just before guests arrive, which means less panic in the kitchen.
02 -
  • Warm sauce will make the prawns weep and lose their texture—chill everything, including your glasses if you have time.
  • Horseradish is potent; a little extra will turn this from elegant appetizer into something that clears sinuses, so taste constantly as you build the sauce.
03 -
  • A tiny splash of gin or vodka stirred into the sauce transforms it into something your guests will actually remember and ask about later.
  • If you're substituting crab or lobster, chill the meat first and cut it into bite-sized pieces so it sits nicely in the glass without toppling.
Go Back