Classic prawn cocktail

Classic prawn cocktail

Make our classic prawn cocktail when you want to whip up a starter in just 15 minutes. The prawns and marie-rose sauce can be made in advance too, if you want to save even more time and hassle!

Classic prawn cocktail

Try this classic dish in salad form with our lime, basil and prawn cocktail salad recipe. 

  • Serves icon Serves 4
  • Time icon Hands on time 15 min

Make our classic prawn cocktail when you want to whip up a starter in just 15 minutes. The prawns and marie-rose sauce can be made in advance too, if you want to save even more time and hassle!

Try this classic dish in salad form with our lime, basil and prawn cocktail salad recipe. 

Nutrition: per serving

Calories
186kcals
Fat
11.9g (1.1g saturated)
Protein
15.8g
Carbohydrates
3.2g (3.2g sugars)
Fibre
0.7g
Salt
1.7g

Ingredients

  • 4 tbsp good-quality mayonnaise (we like Delouis)
  • 2 tbsp tomato ketchup
  • 4 big shakes Tabasco sauce
  • 1 tsp dry sherry
  • Juice ½ lemon, plus wedges to serve (see tip)
  • ¼ iceberg lettuce, shredded
  • 1 tbsp chopped fresh chives
  • 2 spring onions, chopped
  • 400g sustainably sourced cooked king prawns, shelled (if you like, save 4 unshelled prawns for garnishing)
  • Paprika for dusting

You’ll also need

  • 4 wine glasses or champagne coupes
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. Mix the mayo, ketchup, Tabasco and sherry in a mixing bowl until well combined. Season to taste with lemon juice, salt and black pepper.
  2. Divide the shredded lettuce among the glasses or coupes. Sprinkle over the chopped chives and spring onions, then top with the prawns and sauce. Dust each portion with paprika and put a lemon wedge
    on the side for squeezing. Serve straightaway.

Nutrition

Calories
186kcals
Fat
11.9g (1.1g saturated)
Protein
15.8g
Carbohydrates
3.2g (3.2g sugars)
Fibre
0.7g
Salt
1.7g

delicious. tips

  1. If you can find some good ripe mangoes – the keitt variety are around now – forgo the lettuce in glasses, scoop out the stone, put the flesh back and serve the prawns in mango halves, using limes instead of lemons.

  2. Prepare the prawns and marie-rose sauce up to a day ahead and keep them covered, separately, in the fridge.

  3. The best bottle for this has to be a zesty, lemon-fresh Loire Valley sauvignon blanc – choose a sancerre, pouilly-fumé or an inexpensive sauvignon blanc from Touraine.

Buy ingredients online

Recipe By

Kay Plunkett-Hogge

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
April 2024 delicious magazine cover

Rate & review

Rate

Reviews

Read what others say...

  1. I am going to adapt this using the tip about the mango shell for serving the cocktail, but I will try removing all of the mango flesh, chopping it and combining it with some chopped avocado before mixing in the prawns and other ingredients. I will probably put a small pile of iceberg in the mango shell before adding my prawn mixture. I’ll substitute the lemon juice for lime juice and add some chopped coriander

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

30-minute meal recipes

Prawn cocktail sub with avocado and Tabasco relish

This is not any old sandwich. We’ve combined two classic...

Save recipe icon Save recipe icon Save recipe

Prawn cocktail recipes

Easy prawn cocktail

Juicy prawns with a classic dressing make this retro favourite...

Save recipe icon Save recipe icon Save recipe

Prawn recipes

The ultimate prawn cocktail

The British version of the prawn cocktail has been in...

Save recipe icon Save recipe icon Save recipe

Christmas starter recipes

Smoky garlic prawn cocktail

A classic gets a contemporary makeover with our easy smoky...

Save recipe icon Save recipe icon Save recipe

Healthy salad recipes

Lime, basil and chilli prawn cocktail salad

Fuss-free and quick to cook, this chilli prawn cocktail salad...

Save recipe icon Save recipe icon Save recipe

Canapé recipes

Devilled eggs

The best Christmas party food, devilled eggs are about as...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.