Save There's something almost theatrical about reviving retro recipes, and prawn cocktail shooters hit differently when you serve them in those elegant shot glasses. I stumbled onto this version at a dinner party where the host kept apologizing for "going old-fashioned," but everyone at the table kept reaching for more—that's when I realized nostalgia paired with really good technique never actually goes out of style. The beauty of these shooters is how they've been reimagined: instead of the stuffy presentation of decades past, you get this perfect one-bite moment of flavor that feels both sophisticated and playful. What really hooked me was discovering that the sauce, when made fresh and allowed to chill, tastes infinitely better than anything bottled. Now I make these whenever I want to feel like I'm hosting something special without spending hours in the kitchen.
I remember making these for my sister's engagement party on a Saturday afternoon, panicking because I'd committed to bringing something "elegant" but didn't want to spend all day cooking. I set up my little production line—sauce in a bowl, shot glasses lined up like soldiers—and realized halfway through that this was actually fun. By the time guests arrived, I had eight perfect shooters chilling in the fridge, and my sister kept catching people coming back to the kitchen just to grab another. That's when I knew this recipe had staying power.
Ingredients
- Large cooked prawns (16): Look for ones with tails still attached—they're not just pretty, they're functional handles that keep your fingers clean while eating.
- Ketchup (6 tbsp): The base of your sauce and surprisingly crucial; use a good quality one or the whole thing falls flat.
- Prepared horseradish (2 tbsp): This gives the sauce its signature kick; don't skip it or substitute it without tasting first.
- Fresh lemon juice (1 tbsp): Bottled won't give you the same brightness, so squeeze it fresh right before mixing.
- Worcestershire sauce (1 tsp): A little goes a long way; it's the umami anchor that brings everything together.
- Hot sauce (1/2 tsp): Tabasco is traditional, but any hot sauce you like will work—adjust to your spice tolerance.
- Smoked paprika (1/4 tsp): Adds warmth and a subtle smoky note that feels more refined than plain paprika.
- Salt and black pepper: Taste as you go; the other ingredients have salt in them, so go easy at first.
- Fresh chives or parsley: The fresh green sprinkle at the end is what makes these look restaurant-quality.
- Lemon wedges: Serve alongside so guests can squeeze a bit more brightness into their bite.
Instructions
- Make the sauce:
- Combine ketchup, horseradish, lemon juice, Worcestershire, hot sauce, and smoked paprika in a small bowl and stir until smooth. Taste it and adjust—if it's too sharp, add a touch more ketchup; if it's too mild, a few more drops of hot sauce will wake it up. Season with salt and pepper, remembering that you'll be tasting it alongside briny prawns, so don't underseasoning.
- Chill for flavor:
- Pop the sauce in the fridge for at least 15 minutes while the flavors mingle and deepen. This step feels small but makes a real difference; cold sauce also stays put in the glass better than room-temperature sauce.
- Prepare the glasses:
- If you want extra texture and visual interest, tear a small piece of lettuce or arrange a few microgreens at the bottom of each shot glass. This is optional but gives you that classic prawn cocktail presentation.
- Build your shooters:
- Spoon about a tablespoon of chilled sauce into each glass—not too much or it'll spill when you pick it up. Drape two prawns over the rim with their tails hanging out; this is both beautiful and practical.
- Finish and serve:
- Sprinkle each one with a small pinch of fresh chives or parsley, place a lemon wedge nearby, and serve immediately while everything is still cold. The whole thing should take no more than five minutes to assemble once your sauce is ready.
Save What I love most about these shooters is watching someone's face when they realize they can eat something this elegant in one confident bite. There's no cutting, no awkward utensil moment—just pure, unapologetic enjoyment.
The Prawn Cocktail Story
Prawn cocktails became iconic in the 1960s and 70s, representing elegance and celebration across Britain and America. They symbolized occasion and sophistication, the kind of thing you'd see at a dinner party or hotel restaurant. What makes this version special is that it strips away the fussiness while keeping the charm—by serving them in shot glasses, you're giving people permission to enjoy something nostalgic without pretension. I think that's where food gets really interesting: when you respect tradition but refuse to be bound by it.
Variations and Swaps
You're not locked into prawns here, though they're genuinely the best option. Cooked crab works beautifully if that's what you can find, though you might need to break it into smaller pieces to fit gracefully over the glass rim. Lobster is luxurious if you're feeling celebratory, and honestly, a mix of different seafood in different glasses keeps things visually exciting at a party. Some people add a splash of gin or vodka to their sauce for extra sophistication—experiment with proportions because alcohol can overpower the horseradish quickly.
Timing and Make-Ahead Strategy
The actual work here is deceptively minimal—you're really just mixing a sauce and assembling a plate. The sauce benefits from being made a few hours or even a day ahead, which is your secret weapon for looking relaxed while guests arrive. Prawns should go into their glasses no more than an hour before serving so they stay perfectly cold and don't start looking tired. If you're hosting multiple courses and want to prep this early, assemble everything except the herb garnish, cover it loosely with plastic wrap, and finish it with the green just before people sit down or grab their first appetizer.
- Sauce can be made up to 2 days ahead and stored in the fridge.
- Assemble glasses up to 1 hour before serving for best texture and temperature.
- Add fresh herbs as the final touch right before guests arrive or just before eating.
Save These shooters prove that retro doesn't mean outdated—it means trusted, and there's real comfort in food that's stood the test of time. Serve them and watch what happens.
Recipe FAQs
- → What type of seafood is best for this dish?
Large cooked prawns or shrimp with tails on work best for easy handling and presentation.
- → How can I make the cocktail sauce more flavorful?
Chilling the sauce for at least 15 minutes helps the flavors meld. You can also add a dash of gin or vodka for an extra kick.
- → Are there suitable garnish options?
Fresh chives, parsley, lemon wedges, lettuce leaves, or microgreens add color and freshness to the presentation.
- → Can I prepare this ahead of time?
Yes, the sauce can be made in advance and the shooters assembled just before serving to keep them fresh.
- → What can I substitute for prawns?
Cooked crab or lobster can be used as tasty alternatives for a different seafood twist.