Prawn Cocktail {Classic Recipe}

A close up of a classic Prawn Cocktail, with two more in the background, ready to eat.

5 from 3 votes

Prawn Cocktail {Classic Recipe}

This Prawn Cocktail recipe proves that simple is often best! It’s a delicious, easy and much-loved retro classic, and for good reason. Make our favourite starter at any time of year, with lettuce, fresh prawns and homemade seafood sauce.

Prep Time10

Total Time10

Course: Appetizer, Starter

Cuisine: Family Food

Servings:

Author: Sarah Rossi

Ingredients

2 Baby gem lettuces Halved
280 g Cooked, large, peeled king prawns x2 packs of 140g

For the Marie Rose sauce:

100 g Mayonnaise
2 tbsp Tomato ketchup
1 tsp Worcestershire sauce
Salt and pepper To season

To garnish:

7-8 Chives Chopped
1 tsp Paprika
1 Lemon Cut into wedges

Instructions

Shred the baby gem lettuce and add to the serving dishes.
Mix the prawns, mayonnaise, ketchup, Worcestershire sauce, salt and pepper together and place on top of the lettuce.
Sprinkle over the chives and paprika and serve with the lemon wedges on the side.

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Notes

Prawns: For these you could go for a combination of cooked and peeled king prawns and smaller prawns (called ‘shrimp’ in the US), or just stick with one kind. It’s up to you. If you’re using frozen prawns, defrost thoroughly and drain before using

Worcestershire sauce: You can swap this for Henderson’s Relish (which is gluten free)

To make ahead of time: Simply put together your prawns and lettuce, make up your sauce but keep it to one side until you’re ready to serve, then pour on top

Nutrition