Pin it My aunt served these at her garden party one summer, and I watched guests grab them two at a time, their faces lighting up at that first spicy-tangy bite. There's something about the retro elegance of a prawn cocktail that makes you feel transported—except here, it's fun and unpretentious, meant to be knocked back like a proper shooter. I've been making them ever since, tweaking the sauce until it hits that perfect balance of heat and brightness.
I still remember fumbling with the first batch, accidentally hanging the prawns upside down until a friend pointed it out mid-laugh. The tails-out presentation became our joke that night, but it actually solved a problem—guests could grab them without getting their fingers in the sauce. Small mistakes sometimes teach you the best tricks.
Ingredients
- Large cooked prawns (16): Buy them already cooked and peeled to save time; the tails stay on for both grip and style.
- Ketchup (6 tbsp): This is your sweet base, so don't skip the good stuff—it actually changes the final taste.
- Prepared horseradish (2 tbsp): This is the sneaky ingredient that transforms a boring sauce into something memorable; it adds a clean, nasal heat without overwhelming.
- Fresh lemon juice (1 tbsp): Bottled juice won't give you that bright snap you're after, so squeeze it fresh if you can.
- Worcestershire sauce (1 tsp): A tiny amount goes a long way; it adds umami depth that makes people ask what's in it.
- Hot sauce (1/2 tsp): Choose your heat level here—I use Tabasco, but adjust to your crowd's tolerance.
- Smoked paprika (1/4 tsp): This gives a subtle warm color and flavor that makes the sauce feel more sophisticated.
- Salt and black pepper, to taste: Taste as you go; seasoning makes the difference between forgettable and craveable.
- Fresh chives or parsley (1 tbsp): The garnish matters—it's the first thing your mouth encounters and sets the mood.
- Lemon wedges: Serve one alongside each glass so guests can squeeze extra brightness if they want.
Instructions
- Mix the sauce:
- Combine ketchup, horseradish, lemon juice, Worcestershire, hot sauce, and paprika in a small bowl, stirring until smooth and evenly colored. Taste it and adjust the heat or seasoning—this is your moment to own it.
- Let it chill:
- Pop the sauce in the fridge for at least 15 minutes; this isn't just about temperature, it's about letting those bold flavors settle and meld into something harmonious.
- Prepare your glasses:
- If you're using lettuce or microgreens, place a small piece in the bottom of each shot glass for a subtle cushion and visual appeal.
- Build the base:
- Spoon about a tablespoon of cocktail sauce into each glass, working quickly so the cold stays locked in.
- Arrange the prawns:
- Hang two prawns over the rim of each glass with the tails pointing out and slightly upward—this is both practical and elegant.
- Finish and serve:
- Scatter a pinch of fresh chives or parsley over the top of each shooter and place a lemon wedge nearby. Serve immediately while everything is still cold.
Pin it The moment a proper dinner party shifted for us was when someone grabbed three shooters at once, grinned, and declared it the best appetizer we'd ever made. That's when I realized this dish isn't pretentious—it's joyful, shareable, and makes people feel like they're at a party worth remembering.
Mastering the Sauce
The sauce is where personality lives in this dish. Too much horseradish and you'll overpower everything; too little and it's just sweet ketchup. I've learned that the best version sits somewhere between bold and balanced, where each element—the tang, the heat, the umami—takes turns introducing itself on your palate. Once you nail your ratio, you'll make it the same way forever, and guests will always ask for the recipe.
Presentation That Works
The beauty of these shooters is that they look far fancier than the effort required. Hanging the prawns over the rim isn't just show; it's functional design that lets guests grab them without a fork, turning an appetizer into an interactive moment. Clean glasses, a scatter of green herbs, and a wedge of bright yellow lemon all signal that someone cared about what they're serving.
Make-Ahead Magic
This is genuinely one of the best dishes for entertaining because the hardest part—making the sauce—happens hours before anyone arrives. You can refrigerate it overnight and still have something that tastes sharp and alive. On the day of your party, assembly takes five minutes flat, and you can focus on enjoying your guests instead of being glued to the kitchen.
- Make the sauce up to a full day ahead and store it covered in the fridge.
- Assemble the shooters no more than 30 minutes before serving so the prawns stay chilled and the presentation stays crisp.
- If you're concerned about timing, prep the glasses and have everything portioned before guests arrive, then just hang the prawns and garnish at the last second.
Pin it These shooters remind me that sometimes the most memorable bites are the small ones, eaten standing up at a kitchen counter or while mingling with friends. They're retro comfort dressed up in modern style.
Recipe Questions & Answers
- → Can I prepare the sauce in advance?
Yes, chilling the sauce for at least 15 minutes helps the flavors blend perfectly before serving.
- → What can I use instead of prawns?
Cooked crab or lobster can be substituted for a different yet equally delicious seafood bite.
- → How should I serve the prawns in the glasses?
Place two prawns hanging over the rim of each shot glass with tails out for easy handling.
- → Are there any allergen considerations?
This dish contains shellfish and may include allergens from horseradish and Worcestershire sauce, so check labels if needed.
- → Can I add alcohol to the sauce?
A dash of gin or vodka can enhance the sauce’s flavor, but it’s entirely optional.