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Prawn cocktail recipe

Prawn cocktail recipe

92 ratings

Prawn cocktail is a retro classic that always stands the test of time. The creamy Marie Rose sauce is made from storecupboard ingredients so is perfect for a budget-friendly starter that still feels like a treat. Stir through a mixture of fresh prawns and layer up on fresh lettuce, avocado and cucumber for a simple, no-fuss starter that takes you back. See method

  • Serves 4
  • 20 mins to prepare
  • 379 calories / serving


  • 150g pack cooked, peeled coldwater prawns
  • 150g pack cooked and peeled king prawns, drained
  • 1 tbsp chopped chives
  • ½ iceberg lettuce, sliced
  • 1 large ripe avocado, halved, stoned and diced
  • ½ lemon, cut into 5 wedges
  • ½ cucumber, deseeded and diced

For the Marie Rose sauce

  • 125g mayonnaise
  • 1 heaped tbsp Heinz tomato ketchup
  • ¼ tsp tabasco sauce
  • ½ lemon, juiced
  • ½ tsp Worcestershire sauce

Each serving contains

  • Energy

  • Fat

    34g 49%
  • Saturates

    4g 22%
  • Sugars

    3g 4%
  • Salt

    1.4g 24%

of the reference intake
Carbohydrate 4.3g Protein 13.9g Fibre 1g


  1. To make the Marie Rose sauce, combine all the ingredients in a bowl and season to taste. Cover and chill until needed.
  2. When ready to serve, put all the coldwater prawns and half of the king prawns into a bowl, add half of the sauce and half the chopped chives. Mix well to combine.
  3. Divide the lettuce between 4 glasses. Toss the diced avocado in a squeeze of lemon juice from one of the wedges (reserving the others to serve) then layer up on top of the lettuce, followed by the cucumber and the mixed prawns in the sauce. Finish with the remaining king prawns and spoon over the rest of the sauce. 
  4. Sprinkle with the remaining chives and serve with the lemon wedges to squeeze over.

Tip: For a little extra kick, sprinkle over a pinch of cayenne pepper to serve.

See more Starter recipes

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