Mexican prawn cocktail recipe

  • Serves 4
  • 30 mins to prepare
  • 235 calories / serving
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Mexican mexicanprawncocktail He

Combine all the ingredients in a large bowl, adding a few shakes of Worcestershire sauce and Tabasco to taste.

Tip the prawns into the dressing and leave to marinate for 30 minutes in the refrigerator.

Arrange the shredded lettuce in the bottom of any retro vessel, then top with avocado.

Spoon the prawns and dressing on top and decorate with a lime wedge.

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  • Ingredients

  • For the dressing

  • 3 tomatoes, peeled, seeded and diced
  • 2tbsp tomato ketchup
  • ½ bunch coriander leaves, chopped
  • 1-2 green or red chillies, sliced
  • juice of 1 orange or ½ grapefruit
  • juice of 1 lime and lime slices
  • Worcestershire sauce
  • Tabasco
  • 1tsp oregano
  • salt
  • pepper
  • 180g cooked peeled king prawns
  • 1 iceberg lettuce, shredded
  • 2 avocadoes, halved and stoned and sliced
  • Energy 980kj 235kcal 12%
  • Fat 15g 21%
  • Saturates 3g 15%
  • Sugars 11g 12%
  • Salt 2.7g 45%

of the reference intake
Carbohydrate 12.4g Protein 13.2g Fibre 5.1g


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