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Pint of prawns recipe

Pint of prawns recipe

5 ratings

No seafood spread would be complete with a classic pint of prawns, served simply with crisp lettuce, crusty bread and a zing of lemon. Once defrosted, the prawns are ready in just 5 minutes – summer dining doesn't get easier than this! Check out our tips for delicious dips below. See method

  • Serves 4
  • 5 mins to prepare, plus 8hrs defrosting
  • 87 calories / serving
  • Healthy


  • 500g pack cooked whole shell-on prawns, defrosted for at least 8hrs in the fridge
  • 2 Little Gem lettuces, cut into wedges
  • crusty bread, to serve
  • 1 lemon, cut into wedges, to serve

Each serving contains

  • Energy

  • Fat

    2g 3%
  • Saturates

    1g 3%
  • Sugars

    1g 1%
  • Salt

    1.3g 21%

of the reference intake
Carbohydrate 0.8g Protein 16.6g Fibre 0.8g


  1. Rinse the prawns under cold water to remove any broken shell, then pat dry with kitchen paper. Transfer to a glass or platter and serve with your choice of dips (options below), lettuce, bread and lemon wedges.

Thousand island dip: Mix together 3 parts lighter mayonnaise with 1 part tomato ketchup. Stir in a little Dijon mustard, a splash of white wine vinegar and a pinch of paprika.

Bloody Mary ketchup: Add a few tsp Worcestershire sauce, a few dashes of tabasco and a pinch of celery salt to a ramekin of tomato ketchup to give it a spicy kick.

Cheat's tartare: Mix mayonnaise with enough lemon juice to loosen slightly, then stir finely chopped capers, cornichons and flat-leaf parsley to taste; season.

See more Prawn recipes

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