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American

Shrimp Cocktail Shooters

Chilled jumbo shrimp with housemade cocktail sauce in shot glasses

cold_biteEasyAmerican
Prep25 minCook5 minTotal30 minServes24Tempcold
✓ gluten-free✓ dairy-free
⚠ Contains: 🦐 Shellfish
Recipe
Ingredients
  • 24jumbo shrimp(16-20 count, shell-on)
  • 1lemon(halved)
  • 2 tbspOld Bay seasoning
  • 1 cupketchup
  • 3 tbspprepared horseradish
  • 1 tbsplemon juice
  • 1 tspWorcestershire sauce
  • 0.5 tsphot sauce
  • celery leaves(for garnish)
Make Ahead

Poach shrimp up to 24 hours ahead. Make sauce 3 days ahead. Assemble just before serving.

Instructions
  1. 1Bring large pot of water to boil with lemon and Old Bay
  2. 2Add shrimp, cook 2-3 minutes until just pink
  3. 3Immediately transfer to ice bath
  4. 4Once cold, peel and devein, leaving tails on
  5. 5For sauce: combine ketchup, horseradish, lemon juice, Worcestershire, and hot sauce
  6. 6Adjust heat to taste
  7. 7Spoon 2 tablespoons sauce into each shot glass
  8. 8Hook one shrimp on rim of each glass
  9. 9Garnish with celery leaf
  10. 10Serve immediately on ice
Notes
Pro Tips

Don't overcook shrimp - they continue cooking after removal from water. The ice bath is crucial for stopping cooking and achieving the right snap. Homemade sauce beats store-bought every time.

History & Origin

Shrimp cocktail became iconic in American restaurants in the 1960s, symbolizing postwar prosperity. The combination of chilled shrimp with zesty tomato-horseradish sauce remains a timeless crowd-pleaser.

Cocktail Pairings
Pairs Well With
vodkaginchampagnewhite-wine
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American◆Easy