Save There's something about the 1960s prawn cocktail that stops time in the best way possible. My grandmother kept a set of vintage coupe glasses in her china cabinet, and the first time she let me handle them, I knew they were meant for something special. Years later, standing in my own kitchen late one evening, I found myself wanting to recreate that sense of occasion—that feeling of dressing up food just a little bit, making guests feel noticed. These shooters do exactly that, except we're serving them in shot glasses for a modern twist that still honors the original glamour.
I served these at a dinner party last spring, and what struck me wasn't the compliments—though there were plenty—but how people lingered over them, picking them up, pausing to appreciate the presentation before eating. One guest said it felt like traveling back in time with better technology. That's when I realized this dish isn't really about nostalgia at all; it's about the little moment of pleasure before eating, the way presentation can change everything.
Ingredients
- Large cooked prawns (shrimp), peeled and deveined, tails on (16 total): Buy the best quality you can find—frozen is fine, but thaw them gently in the fridge the night before so they stay tender and don't weep liquid.
- Ketchup (6 tbsp): Use the good stuff; it's your sauce's backbone and will taste noticeably different with a brand you actually like.
- Prepared horseradish (2 tbsp): This is the secret weapon that makes people pause and wonder what that bright, almost-painful heat is.
- Fresh lemon juice (1 tbsp): Squeeze it yourself right before mixing—bottled lemon juice tastes tired and defeats the whole point.
- Worcestershire sauce (1 tsp): A tiny amount goes a long way, adding umami depth that makes the sauce taste less sweet and more sophisticated.
- Hot sauce like Tabasco (1/2 tsp): Start with this amount and taste as you go; different brands have wildly different heat levels.
- Smoked paprika (1/4 tsp): This one ingredient adds a warmth and visual appeal that regular paprika can't quite match.
- Salt and freshly ground black pepper: Taste constantly as you build the sauce—seasoning is personal, and your palate is the final judge.
- Lemon wedges (from 1 small lemon): Fresh lemon serves double duty as garnish and a palate cleanser between bites.
- Fresh chives or parsley, finely chopped (1 tbsp): The green matters more than you'd think; it signals freshness and prevents the whole thing from looking like it came from a can.
- Lettuce leaves or microgreens (optional for base): If you're using these, they add texture and elegance, plus they catch the sauce so it doesn't weep into the glass.
Instructions
- Build the sauce with confidence:
- Combine the ketchup, horseradish, lemon juice, Worcestershire, hot sauce, and smoked paprika in a small bowl, then taste with a clean spoon before you add any seasoning. This way you'll hear what the other flavors are saying to each other, and you can adjust salt and pepper to suit your preference rather than just following rules.
- Let it breathe in the cold:
- Chill the sauce for at least fifteen minutes—this isn't a trick or a step you can skip. Cold deepens flavor, and the horseradish will mellow just slightly while still keeping its punch.
- Decide on your base:
- If you're using lettuce or microgreens, place a small tuft in each shot glass now. This prevents the sauce from sliding around and makes the whole thing more elegant.
- Sauce first, prawns second:
- Spoon about a tablespoon of sauce into each glass—you want enough to taste, not so much that it spills when you hang the prawns. The sauce should come up about halfway.
- Hang your prawns with intention:
- Drape two prawns over the rim of each glass with their tails pointing outward, making them easy to grab and giving the shooter instant visual drama. This positioning also means the prawn gets a quick dip in the sauce every time someone picks one up.
- Finish with green and bright:
- Top each with a small pinch of chives or parsley and set a lemon wedge nearby on the serving plate. The green pops against the red sauce, and the lemon wedge is there whenever someone wants to squeeze extra brightness.
- Serve them cold and quick:
- These are best eaten within an hour of assembly, while the sauce is still chilled and the prawns haven't absorbed too much moisture. Keep them in the fridge until the moment you set them out.
Save I'll never forget watching my mother take her first bite of one of these at a family gathering, and the way her eyes widened at that horseradish kick. It was one of those moments where I realized food isn't really about feeding someone—it's about that flash of delight when their expectations get pleasantly disrupted.
The Sauce Matters More Than You Think
This isn't a recipe where you can just toss everything together and hope for the best. The sauce is where the entire experience lives, and getting it right means tasting as you go, adjusting for your own palate, and understanding that horseradish especially varies wildly between brands. Some bottles are barely warm; others will make you cough. Start small, taste often, and remember that you're building a flavor, not just mixing ingredients together.
Making It a Party Move
These work beautifully for any gathering where you want to feel a little fancier than usual without actually working very hard. Set them out on a chilled platter, keep them cold, and watch how quickly they disappear. People love them because they're small enough to eat in one or two bites, they're visually interesting, and they taste like someone actually put thought into the party.
Variations and Add-Ons
Once you master the basic version, you can play with it endlessly. Some people add a tiny dash of gin or vodka directly to the sauce for a proper cocktail vibe, while others swap prawns for cooked crab or lobster when they're feeling generous. The beauty of this format is that it's forgiving—the core idea is solid, and you can dress it up however your mood or your pantry suggests.
- A dash of gin or vodka in the sauce creates an actual cocktail moment, though start with a teaspoon and taste first.
- Crab or lobster work beautifully in place of prawns if you find them or if you're feeling luxurious.
- You can make the sauce up to two days ahead, which means minimal stress when guests arrive.
Save These shooters deserve a moment of appreciation before they disappear. They're the kind of appetizer that reminds you why food and presentation go hand in hand.
Cooking Q&A
- → What type of prawns work best?
Large cooked prawns with tails on add both flavor and visual appeal, making them ideal for this dish.
- → How can I enhance the cocktail sauce flavor?
Adding a dash of gin or vodka can bring extra depth and an aromatic kick to the sauce.
- → Can I prepare the sauce in advance?
Yes, chilling the sauce for at least 15 minutes lets the flavors meld beautifully and can be prepared ahead.
- → What garnishes work well for presentation?
Fresh chives or parsley along with lemon wedges add color and brightness to the presentation.
- → Are there alternatives to prawns for this dish?
Cooked crab or lobster can be used as tasty shellfish substitutes to vary the dish.