Retro Prawn Cocktail Shooters (Print View)

Succulent prawns with zesty homemade sauce served stylishly as perfect party bites.

# What You'll Need:

→ 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 - 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

# Step-by-Step Directions:

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 develop the flavors.
03 - If desired, 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 - Hang two prawns over the rim of each glass with tails out for easy handling.
06 - Sprinkle fresh chives or parsley atop each shooter and place a lemon wedge on the side.
07 - Serve immediately, keeping shooters chilled until ready to enjoy.

# Expert Suggestions:

01 -
  • It looks like you've spent hours at a fancy cocktail bar, but honestly, it takes less time than defrosting shrimp properly.
  • The sauce is tangy, a little spicy, and absolutely addictive—guests always ask for the recipe before they've finished the first round.
  • You can prep everything ahead and just assemble five minutes before people arrive, which means you're actually relaxed when they show up.
02 -
  • If your prawns are still warm or room temperature when you assemble, they'll warm up the sauce and the whole thing loses its appeal—they need to be properly chilled, which means buying them pre-cooked and keeping them cold until the last minute.
  • The horseradish will continue to intensify as it sits, so don't go overboard on your first try; you can always add more, but you can't take it out once it's mixed.
03 -
  • The prawns absolutely must be cold when you serve them—warm prawns will ruin the whole effect, so don't even think about skipping the chilling step.
  • Fresh horseradish is sharper and more complex than jarred, but jarred works perfectly fine; just taste carefully because brands vary wildly in strength.
Go Back