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Fiery prawn cocktail salad recipe

Fiery prawn cocktail salad recipe

65 ratings

Prawn cocktail is a retro classic, but this speedy 15 minute recipe gives it a modern makeover to create the perfect stress-free summer starter. Elegant cucumber ribbons, crisp lettuce and prawns are drizzled with a spicy sriracha mayo and served as a generous sharing platter. See method

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


  • 2 Little Gem lettuces, leaves separated
  • 1 cucumber, peeled into ribbons with a vegetable peeler, core discarded
  • 2 x 150g packs cooked & peeled king prawns or tiger prawns
  • salad cress, snipped (optional)

For the dressing

  • 125g light mayonnaise
  • 50g tomato ketchup
  • 2 tbsp sriracha sauce
  • 1 lime, ½ juiced, ½ cut into wedges
  • 1 lemon, ¼ juiced, the rest cut into wedges
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

  • Fat

    7g 9%
  • Saturates

    1g 4%
  • Sugars

    5g 5%
  • Salt

    1.3g 22%

of the reference intake
Carbohydrate 5.8g Protein 10g Fibre 1.1g


  1. Whisk the dressing ingredients together with some black pepper, reserving the lemon and lime wedges. Cover and chill until serving (up to 4 hrs ahead).
  2. Arrange the lettuce and cucumber ribbons on a platter; top with the prawns. Drizzle over a little dressing and scatter over the cress, if using. Serve with the lemon and lime wedges and a twist of black pepper.

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