Save My mum pulled out these ridiculous tiny shot glasses one Boxing Day, insisting we needed to elevate our party food beyond the usual sausage rolls. She lined them up on a white tablecloth with two prawns dangling over each rim like they were performing a synchronized swimming routine, and suddenly everyone was reaching for them instead of the canapés. That moment stuck with me—how something so simple, so retro, could feel both indulgent and playful at the same time. Now whenever I'm hosting, I can't resist recreating that slightly camp, utterly charming scene.
I made these for my sister's engagement party, and watching my usually picky nephew grab three in a row—tails first, sauce everywhere—was somehow the highlight of my evening. There's something about food served in shot glasses that removes all pretense; everyone relaxes and actually enjoys themselves instead of worrying about crumbs on their lap.
Ingredients
- Cooked prawns: Buy them already cooked and peeled because life's too short to wrestle with raw ones; just make sure the tails are still on for that visual impact.
- Ketchup: The foundation of your sauce, so use something you'd actually eat by itself.
- Prepared horseradish: This is the secret ingredient that stops people mid-bite and makes them ask what you did differently.
- Fresh lemon juice: Never the bottled version; one fresh lemon takes thirty seconds and transforms the whole thing.
- Worcestershire sauce: A shake of this old-school condiment brings an umami depth that feels unexpectedly sophisticated.
- Hot sauce: Just a tiny splash—you want heat that builds, not heat that announces itself.
- Smoked paprika: The paprika adds color and a whisper of smokiness that makes people wonder if you actually grilled something.
- Fresh chives or parsley: A small handful freshly chopped tastes like you care; dried herbs just tastes like convenience.
Instructions
- Mix your sauce together:
- Combine the ketchup, horseradish, lemon juice, Worcestershire, hot sauce, and smoked paprika in a small bowl and give it a proper stir. Taste a tiny spoonful and adjust the seasoning—this is your moment to make it personal, so add more horseradish if you like heat, more paprika if you want depth.
- Let it chill:
- Pop the sauce in the fridge for at least fifteen minutes while you're prepping everything else; the flavors need that quiet time to get to know each other and settle into something more interesting.
- Prepare your glasses:
- If you're using lettuce or microgreens as a base, tuck a small piece into the bottom of each shot glass—it adds a textural surprise and keeps things looking intentional.
- Spoon in the sauce:
- Add about a tablespoon of your chilled cocktail sauce to each glass, filling it roughly halfway and leaving room for the prawn to perch without spilling.
- Position the prawns:
- Hang two prawns over the rim of each glass with their tails pointing outward, which is both the pretty way and the practical way since guests can grab them without getting their fingers sticky.
- Finish with garnish:
- Sprinkle a tiny pinch of fresh chives or parsley over the top and nestle a lemon wedge alongside each glass for squeezing and the little flourish that makes everything feel deliberate.
- Serve straight away:
- Keep them chilled right up until the moment people arrive, then present them on a tray and watch them disappear faster than you expected.
Save I still remember my dad, who normally picks at appetizers, actually setting down his drink to properly enjoy one of these—that slow pause before he took another bite said everything. There's a magic in food that feels both retro and special, nostalgic and fresh all at once.
The Magic of Retro Food
There's something deeply comforting about serving food that your parents or grandparents might have served at their dinner parties, except now you get to make it with better ingredients and your own twist. These prawn cocktail shooters sit in that sweet spot where they feel like a time capsule but taste completely current. The retro presentation makes people smile before they even taste them, and then the homemade sauce makes them realize this isn't throwback nostalgia—it's genuine good food dressed up for fun.
Make It Your Own
Once you've made the basic version, you'll start seeing variations everywhere—a splash of gin or vodka stirred into the sauce for a proper cocktail moment, a swap of crab or lobster if you're feeling fancy, or even a tiny drizzle of aioli instead of traditional sauce if that's your style. The beauty of this recipe is that the structure stays elegant while the flavors can shift with whatever you have on hand or whatever mood you're in.
Why Shot Glasses Matter
Serving food in shot glasses instantly transforms something ordinary into something that feels like a proper celebration, and guests instinctively know these are meant to be eaten in one or two bites—no awkward napkin situations or trying to balance food while making conversation. There's also something forgiving about the format; a little sauce spillage just looks intentional, and the small portion size means people feel comfortable taking seconds without guilt. It's clever presentation that actually makes practical sense.
- Hunt for mismatched vintage shot glasses at charity shops for extra nostalgic charm.
- If you don't have shot glasses, small espresso cups or even tiny jars work in a pinch and look intentionally eclectic.
- Always chill the glasses themselves if you have time; cold glass keeps the whole thing fresh and prevents the sauce from warming up too quickly.
Save These little shooters have quietly become my go-to move for any gathering where I want to feel prepared and look effortless at the same time. Serve them cold, serve them with confidence, and watch people's faces light up.
Recipe FAQ
- → What type of prawns work best for this appetizer?
Large cooked prawns, peeled and deveined with tails on, provide the ideal texture and ease for presentation.
- → How can I adjust the sauce for milder taste?
Reduce or omit hot sauce and smoked paprika for a gentler flavor while maintaining the sauce's brightness.
- → Can I prepare the sauce in advance?
Yes, chilling the sauce for at least 15 minutes allows the flavors to meld and enhances the overall taste.
- → What garnish complements the appetizer well?
Fresh chives or parsley along with lemon wedges add a burst of color and fresh flavor that balances the sauce.
- → Are there variations possible with this dish?
You can substitute prawns with cooked crab or lobster, and add a splash of gin or vodka to the sauce for extra depth.