Retro Prawn Cocktail Shooters (Printable)

Succulent prawns paired with tangy homemade sauce served elegantly in shot glasses for a stylish bite.

# 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

# Steps:

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 if needed.
02 - Place the cocktail sauce in the refrigerator for at least 15 minutes to allow flavors to meld.
03 - Optionally, line the bottom of each shot glass with a small piece of lettuce or a few microgreens.
04 - Spoon approximately 1 tablespoon of cocktail sauce into each shot glass.
05 - Drape two shrimp over the rim of each glass with tails outward for easy handling.
06 - Sprinkle fresh chives or parsley on top and serve each glass with a lemon wedge on the side.
07 - Serve immediately, keeping the shooters chilled until ready to enjoy.

# Expert Advice:

01 -
  • They look restaurant-fancy but take barely 25 minutes, making you look effortlessly impressive.
  • The homemade cocktail sauce has enough punch that people keep coming back for more, wondering what's different from store-bought versions.
  • You can prep everything ahead except the final assembly, which means less stress when guests arrive.
  • They're naturally pescatarian and feel indulgent without being heavy, perfect for when you want something special that won't weigh you down.
02 -
  • Cold is non-negotiable—warm prawns are grainy and disappointing, so if they've been sitting out, pop them back in the fridge for five minutes before serving.
  • Don't skip chilling the sauce; it genuinely tastes different after 15 minutes, sharper and more balanced rather than harsh.
  • The horseradish is powerful; start with less than the recipe calls for and add more if you want, because you can't take it out once it's mixed in.
03 -
  • Buy the largest prawns you can find; they're easier to handle, look more impressive, and taste sweeter than smaller ones.
  • Make the sauce the day before if you're worried about time—it actually tastes better after sitting overnight, and the flavours settle into something even more harmonious.
  • Always taste the sauce on a prawn before you serve, not just from the spoon; you'll discover it tastes slightly different on the actual food, and you might want to adjust seasoning one last time.
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