Shrimp Cocktail Shooters Recipe

Make sauce

In a medium bowl combine 1 cup ketchup, 3 tablespoons prepared horseradish, 2 teaspoons fresh lemon juice, 1 teaspoon Worcestershire, 1 teaspoon hot sauce, 1 teaspoon smoked paprika, 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Whisk until smooth and taste; adjust horseradish or hot sauce for heat and lemon or salt for brightness. Chill for at least 30 minutes to let flavors meld.

Prepare poaching liquid

In a large saucepan bring 8 cups water to a gentle boil. Add 1 tablespoon coarse salt, 2 bay leaves, the halved lemon (cut side down), and 8 black peppercorns. Reduce heat so liquid is at a steady simmer.

Poach shrimp

Add the peeled, deveined large shrimp (tails on) in a single layer. Poach until shrimp are just opaque and curl into a loose C — about 2 to 3 minutes depending on size. Do not overcook.

Shock shrimp

Using a slotted spoon transfer shrimp immediately into a large bowl of ice water (containing 4 cups ice) to stop cooking. Let chill 3–5 minutes until shrimp are cold through. Drain well on paper towels and pat dry. Trim if necessary so tail fits neatly over shooter rim (leave a 1–1.5 inch tail for presentation).

Portion sauce

Spoon or pipe about 1 tablespoon of chilled cocktail sauce into the bottom of each mini shot glass (for 2–3 oz shooters). For deeper glasses use up to 1.5 tablespoons so shrimp stands comfortably.

Arrange shrimp

Hook one chilled shrimp by the tail over the rim of each shooter so the body rests partially inside the sauce. If preferred, place the shrimp fully upright in the sauce with the tail above the rim.

Garnish

Top each shooter with a small lemon wedge or twist tucked beside the shrimp, a light sprinkle of finely snipped chives, and an optional cucumber ribbon inside the glass for a fresh note. If serving immediately, transfer to a tray with crushed ice to keep cool.

Make ahead & service

Cocktail sauce can be made and refrigerated up to 3 days. Poach shrimp up to the shock step and refrigerate in an airtight container up to 24 hours; keep chilled until assembly. Assemble shooters no more than 1 hour before service for best texture and appearance.