Description
Shrimp Cocktail Shooters
Prep Time: 10 min | Total Time: 10 min | Servings: 20 shooters
Ingredients
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20 large cooked shrimp, peeled and deveined, tails on
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1 cup cocktail sauce (store-bought or homemade)
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Homemade option: ¾ cup ketchup, 2 tbsp prepared horseradish, 1 tbsp lemon juice, dash Worcestershire sauce
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1 tbsp fresh lemon juice
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Optional garnishes: lemon wedges, fresh parsley
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20 shot glasses or small serving cups
Instructions
1. Prep Your Shrimp
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Thaw frozen shrimp in the fridge overnight if needed.
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Pat completely dry with paper towels. Chill in the fridge 15–20 min for an extra-refreshing bite.
2. Mix Cocktail Sauce
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Combine cocktail sauce and fresh lemon juice in a small bowl. Taste and adjust seasoning (extra horseradish, lemon, or salt if desired).
3. Chill Glasses (Optional)
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Place empty shot glasses in the freezer 10–15 min for a cold presentation.
4. Assemble Shooters
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Spoon about 1 tbsp cocktail sauce into the bottom of each glass.
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Hook one shrimp over the rim of each glass so the body dips into the sauce.
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Garnish with a tiny lemon wedge or sprinkle of parsley.
5. Serve
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Keep shooters in the fridge until serving (up to 2 hours).
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Arrange on a platter with extra lemon wedges for a beautiful presentation.
Notes
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Make Ahead: Prep components a day before; assemble shooters up to 2 hours in advance.
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Watery Sauce: Pat shrimp completely dry to prevent thinning of sauce.
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Thawing Shrimp: Slow thaw in fridge overnight or cold water bath; never use hot water.
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Allergy-Friendly: Use scallops, asparagus spears, or small cold steak chunks as alternatives.
Nutrition
- Calories: 60per serving
- Fat: 0g
- Carbohydrates: 4g
- Protein: 6g