Save My mum pulled out a faded dinner party photo from 1987, and there they were—those iconic prawn cocktail shooters in their shot glasses, elegant and a touch theatrical. I'd never actually made them myself until a friend asked me to bring something retro to her 70s-themed party, and suddenly I understood the appeal: they're unassuming but impressive, proof that simplicity executed well never really goes out of style. The first batch I made, I nervously lined up eight glasses and hung those prawns over the rim like I was presenting crown jewels. What struck me most wasn't the nostalgia, but how the zesty sauce made everyone pause mid-conversation to ask for the recipe.
I remember my neighbour eyeing these skeptically at a summer gathering—she's more of a nachos person—but after trying one, she stood by the platter and just kept reaching back. That's when I realized these shooters work because they're a complete flavour experience: the briny sweetness of the prawn, the sharp kick of horseradish, the umami undertone from Worcestershire, all in one elegant bite. That moment taught me that nostalgia dishes often succeed because they were designed with real intention, not just because they looked pretty in a magazine.
Ingredients
- Large cooked prawns (16, shrimp): Look for ones with the tail still on—it's not just for looks, it gives you something to hold while you eat, and they're easier to drape over the glass rim.
- Ketchup (6 tbsp): This is your sweet base; don't skip it even if you think it sounds old-fashioned, it balances the heat and sharpness brilliantly.
- Prepared horseradish (2 tbsp): This is the secret ingredient that makes people pause and wonder what's different; use the prepared kind from a jar, not fresh root, unless you want to grate it yourself (warning: your eyes will water).
- Fresh lemon juice (1 tbsp): Always fresh—bottled tastes like a mistake waiting to happen, and it's what keeps the sauce bright.
- Worcestershire sauce (1 tsp): A tiny amount goes a long way; this anchovy-based sauce adds depth without making things fishy.
- Hot sauce (1/2 tsp, like Tabasco): Add gradually and taste; you're looking for heat that arrives gently, not one that sneaks up and overwhelms.
- Smoked paprika (1/4 tsp): This adds a subtle warmth and colour; regular paprika will work, but the smoke elevates the whole thing.
- Salt and freshly ground black pepper: Taste as you go; the horseradish and Worcestershire are already salty, so you might need less than you'd expect.
- Fresh chives or parsley: Just a light sprinkle for colour and that final fresh note that makes people think you're more skilled than you actually are.
- Lemon wedges: One small lemon cut into wedges; they're both garnish and functional, squeezing over the shooter right before eating.
Instructions
- Make the sauce:
- Combine ketchup, horseradish, lemon juice, Worcestershire, hot sauce, and smoked paprika in a small bowl and stir well. This is where you get to taste and adjust—add more horseradish if you want a bigger kick, or a touch more ketchup if it feels too sharp.
- Let it rest:
- Chill the sauce for at least 15 minutes; this isn't laziness, it's chemistry. The flavours meld and soften slightly, tasting noticeably better than right off the spoon.
- Prepare your glasses:
- If you're using lettuce or microgreens, place a small piece at the bottom of each shot glass for visual appeal and a tender base to rest against.
- Layer the sauce:
- Spoon roughly 1 tablespoon of sauce into each glass; you want enough to taste it without it overwhelming the prawn.
- Drape the prawns:
- Hang two prawns over the rim of each glass with their tails pointing outward, making them easy to grab and giving you that classic, instantly recognizable look.
- Finish and serve:
- Sprinkle a small pinch of chives or parsley over the top, place a lemon wedge on the side of the glass, and serve immediately while everything is still chilled.
Save I served these at a dinner where my usually quiet uncle got chatty and told stories about eating prawn cocktails at fancy restaurants in the 1970s, describing them like they were the height of sophistication. Watching him hold that shot glass and smile made me understand that these shooters carry genuine memories for people, even if they're a bit campy now. There's something quietly powerful about food that bridges generations like that.
The Sauce Is Everything
The magic of this dish lives entirely in the sauce; the prawns are just the delivery vehicle. I learned this by accident when I made a batch with a timid amount of horseradish (my sister was visiting and I was nervous about the heat), and it was pleasant but forgettable. The next time I went full measure, and suddenly people were asking about it. The balance of sweet ketchup, sharp horseradish, tangy lemon, and savoury Worcestershire creates a complexity that tastes far more complicated than five minutes of stirring, which is exactly why people love it.
Timing and Temperature
These are best served immediately after assembly, though you can prep the sauce and prawns hours ahead and assemble them 10 minutes before guests arrive. The cold temperature is part of the appeal—it's refreshing and elegant, which is why serving them lukewarm feels like a betrayal. I once made them for a casual lunch instead of a party and kept them in the fridge until the last moment; they felt special and unexpected in a way that made the meal feel more intentional than it probably was.
Make It Your Own
The beauty of this format is that you can easily swap ingredients without breaking the concept. I've made versions with crab instead of prawns, added a splash of gin to the sauce for a spicy martini vibe, and even experimented with a touch of sriracha for a modern heat. The lettuce base is optional but adds a nice textural contrast and makes the whole thing feel more substantial. Think of the structure as a template rather than gospel—adapt it to what you have and what you love.
- A dash of gin or vodka in the sauce gives it a cocktail-hour sophistication.
- If you can't find horseradish, a combination of Dijon mustard and a tiny bit of wasabi works in a pinch.
- Microgreens instead of lettuce look more refined and take up less space in the glass.
Save These shooters became my go-to for times when I want to feel like I've done something special without actually doing much at all. They're proof that sometimes the most impressive food comes from honouring classic combinations rather than reinventing them.
Recipe FAQs
- → What type of prawns work best for this dish?
Large cooked prawns, peeled and deveined with tails on, ensure easy handling and a succulent bite.
- → How can I prepare the cocktail sauce ahead of time?
Mix the sauce ingredients and chill it in the refrigerator at least 15 minutes to develop flavors before assembling.
- → Can I substitute the prawns with other seafood?
Yes, cooked crab or lobster pieces can be used as tasty alternatives for variation.
- → What garnishes complement these shooters?
Fresh chives or parsley and lemon wedges add color and enhance the fresh, zesty notes.
- → Is it possible to add a twist to the cocktail sauce?
A dash of gin or vodka stirred into the sauce adds depth and a subtle boozy edge.