Prawn Cocktail
Elevate your appetizer game with this classic Prawn Cocktail recipe, a retro favorite that never goes out of style! Featuring tender, juicy king prawns coated in a luscious homemade Marie Rose sauce—a tangy blend of mayonnaise, tomato ketchup, lemon juice, and a hint of Worcestershire sauce—this dish is as flavorful as it is elegant. Served atop crisp shredded lettuce with vibrant cherry tomatoes and cool cucumber slices, it’s a refreshing starter packed with texture and color. Finished with a sprinkle of paprika, a touch of fresh parsley, and a wedge of lemon for that perfect citrusy kick, this no-cook recipe is ready in just 15 minutes. Ideal for dinner parties, holiday gatherings, or even a light lunch, this prawn cocktail is guaranteed to impress your guests while celebrating the timeless charm of seafood appetizers.
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Recipe Information
Ingredients
- 250 g Cooked king prawns (peeled, deveined, and tails removed)
- 4 tbsp Mayonnaise
- 2 tbsp Tomato ketchup
- 1 tbsp Lemon juice
- 1 tsp Worcestershire sauce
- 0.25 tsp Paprika (plus extra for garnish)
- 2 cups Lettuce (shredded, such as iceberg or romaine)
- 8 Cherry tomatoes (halved)
- 0.5 Cucumber (sliced into thin half-moons)
- 1 tbsp Fresh parsley (chopped, for garnish)
- 4 Lemon wedges (for serving)
Instructions
In a medium-sized mixing bowl, combine the mayonnaise, tomato ketchup, lemon juice, Worcestershire sauce, and paprika. Mix well until smooth and creamy. Adjust seasoning with a pinch of salt and black pepper if desired. This is your Marie Rose sauce.
Add the cooked prawns to the sauce and gently toss to coat them evenly. Cover the bowl with plastic wrap and refrigerate for at least 10 minutes to let the flavors meld.
While the prawns chill, prepare your serving glasses or small bowls. Divide the shredded lettuce evenly among four glasses or bowls to create a base layer.
Arrange the halved cherry tomatoes and cucumber slices on top of the lettuce in each glass or bowl, distributing them evenly.
Remove the prawns from the refrigerator and spoon them over the vegetable base in each serving glass or bowl. Be sure to divide the prawns and sauce equally.
Sprinkle a light dusting of paprika over the top for garnish, then add a pinch of chopped parsley for color and freshness.
Serve each prawn cocktail with a lemon wedge on the side for squeezing over just before eating.
Nutrition Facts
Calories |
896 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.2 g | 63% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 398 mg | 133% | |
| Sodium | 1470 mg | 64% | |
| Total Carbohydrate | 72.2 g | 26% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 38.0 g | ||
| Protein | 53.7 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 270 mg | 21% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 3180 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
