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elegant shrimp cocktail shooters lined up wide in landscape orientation on a mirrored tray, pink shrimp draped over small glasses of red cocktail sauce, natural light, shallow depth of field, lemon wedges and soft greenery blurred in the background

Shrimp Cocktail Shooters

Chilled poached shrimp hanging off the edge of individual glasses with bright cocktail sauce.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 12 shooters
Ingredients Method Notes

Ingredients
  

  • 24 large shrimp peeled and deveined
  • 1 cup ketchup
  • 3 tbsp prepared horseradish
  • 2 tbsp lemon juice
  • 1 tsp hot sauce
  • 1 lemon cut into wedges

Method
 

  1. Bring a pot of salted water to a boil and poach the shrimp for 2 to 3 minutes until pink. Drain and chill.
  2. Stir together the ketchup, horseradish, lemon juice, and hot sauce to make the cocktail sauce.
  3. Spoon a couple tablespoons of sauce into the bottom of each small glass.
  4. Hang two shrimp over the rim of each glass.
  5. Chill until serving and garnish with lemon wedges.

Notes

Make the shrimp and sauce a day ahead and assemble right before guests arrive.