Retro Prawn Cocktail Shooters (Printable)

Succulent prawns with zesty cocktail sauce served in stylish shot glasses for elegant party bites.

# What You Need:

→ Seafood

01 - 16 large cooked prawns (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 - ½ teaspoon hot sauce (e.g., Tabasco)
07 - ¼ 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

# How to Make It:

01 - In a small bowl, combine ketchup, horseradish, lemon juice, Worcestershire sauce, hot sauce, smoked paprika, salt, and pepper. Stir thoroughly and adjust seasoning to taste.
02 - Place the cocktail sauce in the refrigerator for at least 15 minutes to develop flavors.
03 - Optionally, place a small piece of lettuce or a few microgreens at the bottom of each shot glass.
04 - Spoon approximately 1 tablespoon of chilled cocktail sauce into each shot glass.
05 - Hang two prawns over the rim of each glass with tails facing outward for easy handling.
06 - Sprinkle chopped chives or parsley atop and place a lemon wedge on the side of each shooter.
07 - Serve immediately, keeping the shooters chilled until ready to present.

# Expert Advice:

01 -
  • Ready in under 30 minutes but tastes like you fussed for hours.
  • The homemade cocktail sauce is tangy, spicy, and cuts through the richness of the prawns in the best way.
  • Shot glasses mean everyone gets a fancy appetizer they can grab one-handed while mingling.
  • Naturally impressive without being pretentious—works for casual dinner parties or semi-formal gatherings.
02 -
  • Don't skip the chilling step for the sauce—it sounds fussy, but those 15 minutes let the horseradish bite mellow and all the flavors actually taste like they belong together.
  • If you're making these ahead, assemble everything except the herb garnish, keep it covered in the fridge, and add the fresh chives right before serving so they don't wilt.
  • Prawns that are already cooked need no cooking from you, but make sure they're genuinely cold before assembly or the sauce will separate.
03 -
  • If your sauce is separating or looks thin, it's likely too warm—chill it again and it'll come back together beautifully.
  • Buy prawns from a fishmonger if you can; they're fresher and the person selling them can tell you exactly when they were cooked, which matters more than you'd think.
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