Shrimp Cocktail Shooters with Spicy Cocktail Sauce
Elegant shrimp cocktail shooters served in small glasses with zesty homemade cocktail sauce — a classy, mess-free appetizer perfect for parties, weddings, or holiday gatherings.
Equipment
- baking sheet
- mixing bowl
- spoon
- shooter or shot glasses
- oven mitts
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 tbsp olive oil
- to taste salt and black pepper
- 1 cup ketchup
- 2 tbsp prepared horseradish
- 1 tsp Worcestershire sauce
- 1 tsp lemon juice
- 1/2 tsp hot sauce (optional, to taste)
- for garnish lemon wedges and chopped parsley
Instructions
- Preheat oven to 400°F (200°C). Toss shrimp with olive oil, salt, and pepper, and spread on a baking sheet.
- Roast shrimp for 5–6 minutes, until pink and cooked through. Let cool completely.
- In a bowl, combine ketchup, horseradish, Worcestershire sauce, lemon juice, and hot sauce. Stir well to make the cocktail sauce.
- Spoon about 2 tablespoons of sauce into each shooter glass.
- Hang a cooked shrimp over the rim of each glass. Garnish with lemon wedge and parsley if desired.
- Serve chilled as an elegant finger food appetizer.
Notes
Serve chilled in shot glasses or small cups for individual servings. Adjust the level of spice by adding more or less horseradish. You can make the cocktail sauce a day ahead and refrigerate it. Garnish with lemon wedges and fresh parsley for a festive touch.