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Prawn cocktail platter recipe

Prawn cocktail platter recipe

3 ratings

Supersize the classic prawn cocktail to start off your Christmas feast. Fresh, zingy and creamy, crunchy croutons give a welcome texture contrast to this party plate. Speedy and wallet-friendly, if you fancy making it that bit quicker, use Tesco Finest Marie Rose sauce. See method

  • Serves 6
  • 8 mins to prepare and 7 mins to cook
  • 189 calories / serving
  • Healthy
  • Dairy-free


  • 170g white bread, sliced into 2cm cubes
  • 2 tbsp olive oil
  • ½ tsp mixed dried herbs
  • ⅛ tsp garlic powder
  • 100g lighter mayonnaise
  • 30g tomato ketchup
  • ¼ tsp paprika
  • 1 lemon, sliced into 8 wedges
  • 250g pack Bay Fishmongers cold water prawns, defrosted and drained
  • 2-pack Little Gem lettuce, separated into leaves
  • 225g pack Tesco Finest cooked king prawns, defrosted and drained
  • ½ tsp cayenne pepper, to serve
If you haven't got any white bread, try using brown instead

Each serving contains

  • Energy

  • Fat

    10g 14%
  • Saturates

    1g 6%
  • Sugars

    3g 3%
  • Salt

    1.4g 24%

of the reference intake
Carbohydrate 8.9g Protein 15g Fibre 1.4g


  1. Preheat the oven to gas 4, 180°C, fan 160°C. Toss the bread, oil, herbs, garlic and some seasoning in a mixing bowl to coat. Spread onto a baking sheet in a single layer and bake for 5-7 mins, turning halfway, until golden.

  2. Mix the mayonnaise, ketchup, paprika and the juice of 2 lemon wedges in a bowl to combine. Stir through the cold water prawns and season to taste.

  3. Arrange the salad leaves in a single layer on a serving platter and spoon over the prawn cocktail. Top with the king prawns and croutons. Serve sprinkled with cayenne pepper and with the remaining lemon wedges on the side.

Tip: To make this even speedier, swap the homemade sauce for Tesco Finest Marie Rose sauce, and use a pack of ready-made garlic and herb croutons.

See more Christmas recipes

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