Shrimp Cocktail Shooters
A delicious shrimp cocktail appetizer served in miniature parfait glasses.
Servings 12 shooters
Calories 36kcal
Ingredients
- For Shooters:
- 12 large tail-on shrimp cooked, peeled and deveined. Leave tail on. *
- 12 romaine lettuce leaves
- 1 teaspoon lemon zest about one whole lemon zested
- juice of one lemon
- cocktail sauce recipe below
- 12 mini parfait glasses
- For Cocktail Sauce:
- 1 cup ketchup
- 3 tablespoon horseradish or more to taste
- 3 teaspoon fresh lemon juice
- ½ teaspoon Worcestershire sauce
- dash salt
- dash Tabasco sauce
Instructions
- Add all cocktail sauce ingredients to a bowl and mix until well combined. Refrigerate until ready to assemble shooters.
- Place a small romaine leaf into each mini parfait glass. Add cocktail sauce and place shrimp on top. Squeeze a little lemon juice over each shrimp and top with a little lemon zest. Chill until ready to serve.
Notes
- To cook shrimp, bring just enough salted water to cover the shrimp to a boil in a large pot. Add shrimp and boil until pink and opaque (1-2 minutes). Transfer to an ice bath to stop the cooking process and chill.
- Shrimp cocktail is meant to be enjoyed ice cold, so if you aren’t eating them immediately, keep the shooters over ice for guests to grab as they please.
- If you’re using a bag of frozen cooked shrimp, defrost it in the fridge overnight. Once thawed, give the shrimp a quick rinse under cold running water and dry well.
- A piping bag with a large tip is helpful for filling the mini glasses with cocktail sauce. You can also use a small spoon.
- See post for fun recipe variations!
Nutrition
Calories: 36kcal | Carbohydrates: 7g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 248mg | Potassium: 146mg | Fiber: 1g | Sugar: 5g | Vitamin A: 2541IU | Vitamin C: 4mg | Calcium: 23mg | Iron: 1mg