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Festive prawn cocktail recipe

Festive prawn cocktail recipe

50 ratings

Jamie says: "This has a great twist – old-school iceberg lettuce at the bottom, topped with spoons of creamy avocado and sweet fresh mango." See method

  • Serves 6
  • 15 mins to prepare
  • 158 calories / serving
  • Healthy
  • Gluten-free


  • 4 tbsp Greek-style yogurt
  • 2 tbsp tomato ketchup
  • hot chilli sauce
  • 1 lemon
  • 300g cooked peeled prawns
  • 1 small iceberg lettuce (about 400g)
  • 2 ripe avocados
  • 1 large ripe mango
  • 1 punnet of cress (optional)

Each serving contains

  • Energy

  • Fat

    9g 13%
  • Saturates

    3g 14%
  • Sugars

    7g 8%
  • Salt

    0.9g 15%

of the reference intake
Carbohydrate 7.9g Protein 12g Fibre 0.5g


Jamie Oliver 155x255

  1. In a bowl, mix the yogurt, ketchup, 1 tsp chilli sauce and a good squeeze of lemon juice, then season to perfection. Stir in the prawns until well coated.
  2. Wash, click off any tatty outer leaves and finely shred the lettuce. Halve, destone and peel the avocados, then finely slice. Slice the mango cheeks away from the stone, then score a small criss-cross pattern into the flesh and push outwards so that you can easily slice the chunks off the skin.
  3. Divide the lettuce between 6 small serving bowls or plates, followed by the sweet mango chunks and creamy avo slices. Spoon over the dressed prawns, snip over the cress, if using, and add an extra dash of chilli sauce. Serve with lemon wedges, for squeezing over.
See more Jamie Oliver recipes

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