Save There's something about the seventies and eighties that still makes me smile—the era of prawn cocktails, when elegance meant a cocktail glass and a flash of color. I stumbled upon this recipe while flipping through my mum's old cookbook, the spine cracked from decades of use, and realized these retro shooters are having a moment again. Except now they're served in shot glasses, which somehow feels both cheeky and sophisticated at once. The first time I made them for a dinner party, I was skeptical—how could something so simple be so impressive? But watching my guests pick up those tiny glasses, the prawns perched on the rim like little treasures, I understood the magic immediately.
I remember making these for my friend Sarah's engagement party on a rainy November evening, when the kitchen felt warm and crowded with people helping me prep. Someone kept sneaking prawns straight from the platter, so I had to make extra, and we all laughed about it while I frantically mixed more sauce. By the time guests arrived, those little shooters felt less like an appetizer and more like a shared secret—something we'd all been anticipating.
Ingredients
- Cooked prawns: Large ones with tails still attached look more impressive and give guests something to hold onto—look for ones that feel firm and smell fresh from the sea, never ammonia-like.
- Ketchup: Use a good quality version without high fructose corn syrup if you can; it makes a noticeable difference in the final flavor.
- Prepared horseradish: This is the secret weapon that makes the sauce sing—it adds a subtle burn and sophistication that plain cocktail sauce simply doesn't have.
- Fresh lemon juice: Bottled will work, but fresh juice adds brightness that matters in something this simple.
- Worcestershire sauce: Just a teaspoon, but it adds umami depth that keeps people wondering what makes this sauce taste so good.
- Hot sauce: Tabasco is classic, but any hot sauce you like will work—start conservative and taste as you go.
- Smoked paprika: The paprika adds warmth and a hint of smokiness without heat, creating layers in what could otherwise be a one-note sauce.
- Fresh chives or parsley: A small handful, finely chopped—this is your green pop of color and freshness that makes the whole thing feel intentional.
Instructions
- Mix the magic sauce:
- In a small bowl, whisk together ketchup, horseradish, lemon juice, Worcestershire, hot sauce, and smoked paprika, then season with salt and pepper. Taste it—this is your moment to adjust everything to your liking, adding more horseradish if you want heat or more lemon if you want brightness.
- Let it rest and develop:
- Pop the sauce in the fridge for at least 15 minutes; the flavors need time to get to know each other and mellow into something cohesive. If you have time, an hour is even better.
- Prepare your glasses:
- If you're using lettuce or microgreens as a base, tear or arrange them gently in the bottom of each shot glass—this is optional but adds texture and keeps the sauce from sliding around.
- Layer your shooter:
- Spoon about a tablespoon of your now-beautiful sauce into each glass, aiming for consistency so they all look like twins.
- Drape the prawns:
- Hang two prawns over the rim of each glass so their tails dangle out; this creates that iconic silhouette and gives guests a handle to hold as they tilt back the shooter.
- Add the finish:
- Sprinkle a tiny amount of fresh chives or parsley over each one, and place a lemon wedge nearby for squeezing and flavor adjustment at the last second.
Save There was a moment during that November party when someone took their first shooter, tilted their head back, and their whole face lit up—they weren't expecting it to taste that good, and that moment of pleasant surprise is what this dish is really about. It's elegant enough to impress but approachable enough to make people relax and enjoy themselves.
The Sauce Matters Most
The cocktail sauce is where all your attention should go, because the prawns are just vehicles for it. I learned this the hard way when I once skipped the chilling step and served the sauce immediately—it tasted flat and disjointed, like the ingredients hadn't been introduced to each other yet. The horseradish needs time to soften its sharp edges and blend with the sweetness of the ketchup, creating something greater than the sum of its parts.
Playing with Flavor
One evening, I added a splash of gin to the sauce just before serving, and it transformed the whole thing into something that felt more like a proper cocktail experience. If you want to experiment, keep the changes subtle—a dash of gin, vodka, or even a tiny bit of cognac can elevate this from retro appetizer to cocktail hour moment. The sauce should still taste primarily like ketchup and horseradish, with those additions whispering in the background.
Make-Ahead Magic
The real gift of this recipe is that you can do almost everything in advance without losing any charm. I usually make the sauce the morning of, chill it, and then assemble the shooters no more than 30 minutes before guests arrive—this keeps the prawns looking fresh and the lettuce from wilting. If you're feeling organized, you can even arrange the glasses with sauce and garnish, then add the prawns at the very last moment for maximum visual impact.
- The sauce actually tastes better after a day in the fridge, so make it the day before if your schedule allows.
- Don't add the prawns until just before serving, or they'll start to look tired and the sauce will seep into the tails.
- If you're doubling the recipe, double everything except the hot sauce—add it gradually and taste as you go to avoid making it too aggressive.
Save These shooters are proof that sometimes the most memorable dishes are the ones that feel effortless and indulgent at the same time. Serve them chilled, watch people's faces light up, and enjoy knowing you've brought back something wonderfully retro with just the right amount of modern flair.
Recipe FAQs
- → Can I prepare the sauce in advance?
Yes, the sauce can be mixed and chilled at least 15 minutes ahead to allow flavors to meld, making assembly quick before serving.
- → What can I use instead of prawns?
Cooked crab or lobster can replace prawns for a different but equally delicious presentation.
- → How should these be served for best taste?
Chill the shooters until serving to keep the sauce fresh and prawns cool, enhancing the refreshing flavors.
- → Are there any allergen concerns?
This dish contains shellfish and may include allergens from horseradish or Worcestershire sauce; check labels if sensitive.
- → Can alcohol be added to the sauce?
For extra depth, a dash of gin or vodka can be stirred into the sauce, but it's optional based on preference.