Retro Prawn Cocktail Shooters (Printable)

Succulent prawns in a zesty sauce served stylishly in shot glasses, perfect for entertaining guests.

# Components:

→ Seafood

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

# Method:

01 - Combine ketchup, horseradish, lemon juice, Worcestershire sauce, hot sauce, smoked paprika, salt, and black pepper in a small bowl. Mix thoroughly and adjust seasoning if needed.
02 - Refrigerate the cocktail sauce 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 - Place about 1 tablespoon of cocktail sauce into each shot glass.
05 - Drape two prawns over the rim of each glass, tails outward for easy handling.
06 - Sprinkle with finely chopped chives or parsley and add a lemon wedge to each shooter.
07 - Serve immediately, keeping shooters chilled until presentation.

# Expert Advice:

01 -
  • They look far more impressive than the fifteen minutes it takes to make them, which is the secret to hosting without stress.
  • The zesty cocktail sauce has just enough bite to wake up your palate, with horseradish adding that unexpected punch that makes people pause and ask what the secret ingredient is.
  • You can prep everything ahead and simply assemble when guests arrive, meaning you're actually present at your own party instead of stuck in the kitchen.
  • Prawns hung over the rim make them impossibly easy to eat standing up, no plate required, no conversation interrupted.
02 -
  • Don't make the sauce too hot with hot sauce thinking more means better, a light hand means the horseradish can shine without being overshadowed by unnecessary heat.
  • Keep everything cold right up until serving, warm sauce on warm prawns defeats the entire purpose of this refreshing appetizer and changes how it tastes entirely.
  • If you're making these ahead, assemble them only about an hour before guests arrive or the prawns start to look tired and the sauce begins separating slightly.
03 -
  • Make your sauce several hours ahead and let it sit in the fridge, the flavors develop and become more rounded and integrated, tasting noticeably better than freshly made sauce.
  • Buy prawns from a fishmonger rather than pre-packaged when possible, you'll taste the quality difference and your fishmonger can tell you exactly when they were cooked.
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