Save to Pinterest My neighbor brought a tray of these to a dinner party in the early 2000s, and I couldn't stop reaching for them. There was something about the combination of plump prawns, that sharp horseradish kick, and the clever presentation in a shot glass that felt both retro and surprisingly sophisticated. She caught me eyeing the last one and laughed, saying it was the easiest impressive appetizer she'd ever mastered. I've been making them ever since, and they never fail to make guests pause and smile.
I made these for my sister's engagement party, and watching her guests actually pause mid-conversation to enjoy them properly felt oddly touching. One aunt asked for the recipe three times, and my brother kept sneaking extras from the kitchen. That's when I realized these little shooters had a quiet way of bringing people together.
Ingredients
- Cooked prawns: Buy them already cooked from the seafood counter to save time, and leave the tails on for that classic presentation and easy grabbing.
- Ketchup: The sweet base of your sauce—use a good quality brand if you can, it really shows.
- Prepared horseradish: This is what gives the sauce its wake-up call; don't skip it or substitute.
- Fresh lemon juice: Bottled won't give you the brightness these need, so squeeze it yourself.
- Worcestershire sauce: Just a teaspoon adds a savory depth that makes people wonder what they're tasting.
- Hot sauce: A small splash keeps things interesting without overwhelming the delicate prawns.
- Smoked paprika: The secret touch that adds a whisper of smokiness and warm color to the sauce.
- Salt and pepper: These are your final adjustment tools; taste as you go.
- Fresh chives or parsley: A sprinkle of green not only looks beautiful but adds a fresh herb note at the end.
- Lemon wedges: Serve alongside for squeezing over the prawns right before eating.
Instructions
- Mix your magic sauce:
- In a small bowl, combine ketchup, horseradish, lemon juice, Worcestershire, hot sauce, and smoked paprika. Stir until smooth, then taste and adjust—if it needs more punch, add a pinch more horseradish or hot sauce.
- Let it chill:
- Pop the sauce in the fridge for at least fifteen minutes so the flavors have time to dance together and mellow slightly.
- Prepare your glasses:
- If you like, line the bottom of each shot glass with a small leaf of lettuce or a few microgreens for a touch of color and texture.
- Build your shooter:
- Spoon about a tablespoon of the chilled cocktail sauce into each glass, filling it roughly halfway.
- Hang the prawns:
- Drape two prawns over the rim of each glass with their tails pointing outward—this is both the elegant flourish and the convenient handle for your guests.
- Finish with green:
- Sprinkle a small pinch of fresh chives or parsley over the sauce, then nestle a lemon wedge beside each glass.
- Serve right away:
- Keep everything chilled until your guests arrive, then set them out where they'll be impossible to ignore.
Save to Pinterest There's a moment when you set the tray down and watch people's eyes light up at how sophisticated it looks, then watch their faces change when they actually taste it. That's when you know you've created something that bridges the gap between impressive and genuinely delicious.
The Sauce is Everything
I learned this the hard way by once trying to speed up the process with bottled cocktail sauce. The shooters looked the same, but something essential was missing—that bright, complex flavor that comes from balancing ketchup's sweetness against horseradish's sharp bite. Making it fresh takes five minutes and tastes like an entirely different dish. The smoked paprika is my secret touch; it adds color and a subtle warmth that guests notice but can't quite name.
Timing and Make-Ahead Strategy
You can absolutely prepare the sauce and chill it an hour or two ahead, which means you're only five minutes away from fully assembled shooters when guests arrive. Some people even prep the glasses and lay out their prawns on a tray, then assemble everything in the final few minutes before serving. The one thing not to do is assemble them too far ahead—the sauce will make the prawns slide off the rim after about thirty minutes, and the lettuce base gets soggy.
Playing with Variations
Once you understand how this comes together, you can play around with the core idea. A splash of gin or vodka stirred into the sauce turns it into something adults will whisper about, and cooked crab or lobster works beautifully if prawns aren't available or feel too expensive. I've even made versions with avocado mousse as the base instead of lettuce, layered under the sauce for a creamier texture. The real joy is realizing you've created a formula that's both elegant and flexible.
- Add a dash of gin or good vodka to the sauce for an extra sophisticated edge.
- Swap in cooked crab or lobster if prawns aren't in the budget or available.
- Try layering a thin spread of avocado or herb cream cheese under the sauce for richness.
Save to Pinterest These little shooters remind me that simple, quality ingredients and a moment of care in preparation can create something that feels both nostalgic and entirely your own. Serve them with confidence.
Recipe FAQs
- → How do I prepare the cocktail sauce?
Mix ketchup, horseradish, lemon juice, Worcestershire sauce, hot sauce, smoked paprika, salt, and pepper until well combined. Chill before serving to let flavors meld.
- → Can I substitute prawns with other seafood?
Yes, cooked crab or lobster can be used instead of prawns for a different but equally delicious version.
- → How should I serve the prawn shooters?
Spoon the chilled sauce into shot glasses, hang two prawns over each rim, and garnish with chopped herbs and a lemon wedge.
- → What garnishes complement these shooters?
Fresh chives or parsley and a lemon wedge enhance the flavors and presentation, alongside optional microgreens or lettuce at the base.
- → Can the sauce be prepared in advance?
Yes, the cocktail sauce can be made ahead and refrigerated, allowing flavors to develop fully before assembling the shooters.