Retro Prawn Cocktail Shooters (Printable)

Succulent prawns in zesty sauce served stylishly in shot glasses for perfect party bites.

# What you'll need:

→ Seafood

01 - 16 large cooked 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 - In a small bowl, combine ketchup, horseradish, lemon juice, Worcestershire sauce, hot sauce, smoked paprika, salt, and pepper. Mix thoroughly and adjust seasoning as needed.
02 - Refrigerate the cocktail sauce for at least 15 minutes to allow flavors to meld.
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 - Arrange two shrimp per glass, hanging over the rim with tails out for easy handling.
06 - Top each shooter with chopped fresh chives or parsley and a lemon wedge. Serve immediately, keeping chilled until served.

# Expert Advice:

01 -
  • They're ready in 25 minutes flat, making them the secret weapon for last-minute entertaining.
  • The homemade cocktail sauce tastes nothing like the bottled stuff—it's got backbone from horseradish and personality from hot sauce.
  • Shot glass serving means no fiddling with plates or napkins; guests grab, eat, and mingle with both hands free.
02 -
  • Don't buy raw prawns thinking you'll cook them—this recipe demands that cooked, firm texture, and undercooked shrimp will ruin the whole experience.
  • The sauce is best served cold, so if you're making these ahead, keep everything refrigerated and only assemble minutes before your guests arrive.
  • Horseradish is pungent, so taste as you go; too much and it overpowers, too little and the sauce feels one-dimensional.
03 -
  • A tiny dash of gin or vodka stirred into the sauce adds sophistication and a whisper of warmth that elevates the whole dish.
  • Buy the best prawns your budget allows; they're the star, so they deserve top billing.
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