Spicy Shrimp Cocktail Shooters
Individual shot glasses hold spicy cocktail sauce and a single chilled shrimp each, a fun single-bite version of the classic starter.
Serving shrimp cocktail as individual shooters turns a shared platter into something guests can grab one at a time without crowding a bowl. Adding a spoonful of horseradish and a dash of hot sauce to the cocktail sauce gives each shooter a real kick. Hook one chilled shrimp over the rim of each glass so it is easy to pick up.
Ingredients
Method
Tap a number to mark a step doneBring a pot of water to a boil with the lemon slices and bay leaf, then salt it generously.
Add the shrimp and cook for 2 minutes, until just pink, then drain and plunge them into ice water right away.
Once cold, drain the shrimp well, pat them dry and refrigerate until you are ready to assemble the shooters.
Whisk together the ketchup, horseradish, lemon juice, hot sauce and celery salt in a small bowl until fully smooth and combined.
Spoon about 2 tablespoons of the cocktail sauce into each of 6 small shot glasses or shooter cups, filling them about halfway.
Hook 3 chilled shrimp over the rim of each glass by their tails so they hang over the sauce.
Arrange the filled shooters on a tray and serve them well chilled, within an hour of putting them together.
Kitchen note
Chill the shot glasses in the freezer for 15 minutes before filling them; cold glass keeps the sauce and shrimp colder for longer once the tray is out.
