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–+ servings

Shot Glass Shrimp Cocktails

Serving Size: 10
Impress your guests with these delightful Mini Shrimp Cocktails served in shot glasses. Each mini cocktail features perfectly cooked jumbo shrimp, succulent and tender, nestled in a zesty homemade cocktail sauce. Garnished with a crisp celery stick for a refreshing crunch, these individual servings are as elegant as they are delicious. Ideal for parties and gatherings, these mini shrimp cocktails offer a sophisticated and convenient way to enjoy this classic appetizer.

Recipe by: Zeke Gluckman

Cook Times

Active Prep20
Hands-On Cook0
Hands-Off Cook0
Passive0
Total Time20 minutes
Recipe Serving Size10

Cooking Tools Required

Cutting board, Measuring cups and spoons, Mixing bowls

Ingredients

For the shrimp

  • 20 each raw shrimp, 21-25 size, peeled and deveined
  • 1 tablespoon Kosher salt
  • 1 wedge lemon
  • 1 each bay leaf 1 tablespoon Old Bay seasoning, or other spices - optional

For the rest

  • 1 bunch celery
  • ½ cup tomato juice
  • ¼ cup ketchup
  • 1 1/2 tablespoon fresh lemon juice
  • 1 tablespoon Prepared horseradish
  • ¼ teaspoon Worcestershire sauce
  • 1 pinch ground black pepper
  • 1 bunch Italian parsley
  • 10 each shot glass

Instructions

Quick Boiled Shrimp for Shrimp Cocktail (Using Frozen Raw Shrimp)

  • Thaw the Shrimp: Place the frozen shrimp in a sealed, leak-proof plastic bag. Submerge the bag in a bowl of cold water. Change the water every 30 minutes until the shrimp are fully thawed (this usually takes about 15-20 minutes for 1 pound of shrimp). Skip this is the shrimp is not frozen.
  • Boil the Water: Fill a large pot with water and add the salt, lemon wedges, and any optional spices (bay leaves, Old Bay seasoning). Bring the water to a rapid boil.
  • Prepare the Shrimp: While the water is heating, pat the thawed shrimp dry with paper towels.
  • Cook the Shrimp: Once the water is boiling, add the shrimp to the pot. Boil the shrimp for 2-3 minutes, or until they are pink and opaque. They will curl into a "C" shape when done.
  • Shock the Shrimp: Immediately remove the shrimp from the boiling water with a slotted spoon and transfer them to a bowl of ice water. This stops the cooking process and keeps the shrimp tender.
  • Drain and Serve: Once the shrimp are cool, drain them well and pat dry with paper towels. Arrange them on a platter and put aside.
  • Tips:
    Thawing: Make sure the shrimp are fully thawed before cooking to ensure even cooking. Using cold water for thawing helps maintain the texture and flavor of the shrimp.
    Timing: Be careful not to overcook the shrimp. They cook very quickly, usually within 2-3 minutes once added to boiling water.
    Ice Bath: The ice bath is crucial to stop the cooking process and ensure the shrimp stay tender and juicy.
    Seasoning: Adding spices to the boiling water infuses the shrimp with extra flavor.

Prepare the cocktail sauce

  • Mix ketchup, tomato juice, lemon juice, horseradish, Worcestershire sauce and black pepper
  • Divide between 10 shot glasses leaving each 1/3 to 1/2 full

Put the appetizer together

  • Cut celery in to 2 to 3 inches sticks, depend on the size of shot glasses. Ideally they would stick out a bit above the shot glass for service.
  • Place on celery stick in each shot glass
  • Place two shrimp hanging over the rim of each shot glass
  • Place a parsley sprig in each glass as a garnish
  • Refrigerate until ready to serve
Reheating Instructions
Serves cold

Nutrition

Calories: 14kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.02g | Cholesterol: 3mg | Sodium: 82mg | Potassium: 96mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 588IU | Vitamin C: 11mg | Calcium: 14mg | Iron: 0.5mg