I would have a prawn cocktail salad for starter, main and dessert if I could! It’s a classic option for a reason; the perfect sharer for Christmas starter or a solo lunch if you’re feeling particularly hungry!
I always say that I’m an 80’s baby as I am a fiend for a prawn cocktail salad. I’m hanging onto that claim with my fingernails as I was born in December ’89!
There is a famous family video of me when I was 3 years old where my Mum is threatening to not give me “any prawns” as I didn’t put my hand over my mouth when I coughed.
I quickly remedy the situation (by putting my hand over my mouth with a forced cough) then looking proudly to her for confirmation I would get my beloved prawns. Clearly I’d do anything for a prawn!
A couple of things worth mentioning …
Take the prawns out of the fridge a few hours before serving.
It’s a much more pleasant meal served at room temperature; no one loves eating fridge temperate meals.
Ensure you squeeze any excess moisture out of the prawns before mixing through the sauce.
As otherwise, water will leach into the sauce and make it thinner and more watery. This is especially important if you’ve defrosted the prawns from frozen.
Don’t add the prawns in sauce over the lettuce until you’re ready to serve (or not long before).
The Marie Rose sauce will soften the lettuce. No one wants soggy lettuce in a salad!
Ingredients for Prawn Cocktail Salad
Cold Water Atlantic Prawns: the best option for prawn cocktail in my opinion, although you could use any size of prawn (king prawn etc.).
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Iceberg Lettuce: prawn cocktail salad is the only thing (apart from inside wraps etc.) that I use iceberg lettuce for these days.
It has the perfect crips texture and delightful crunch to warrant its use in this application. Obviously use any lettuce that you have available, but for the classic prawn cocktail salad – this is it.
Paprika: I remember the vibrant red spice adorning the prawn cocktails that my Mum served at Christmas time, so I’ve carried on tradition. I occasionally add a pinch through my Marie Rose sauce as well, which adds a nice warmth.
Marie Rose Sauce Ingredients
Also known as cocktail sauce or seafood sauce, I have been OBSESSED with Marie Rose sauce since I was a toddler. The perfect blend of condiments to make a tasty sauce that you can add to your prawn cocktail salad. Or I even used to use it in place of salsa and soured cream on fajitas in my 20s.
Mayonnaise: I use full fat Hellmann’s, but if you’re looking to reduce calories then opt for a lower fat version. But really, who is focusing on calories at Christmas?!
Tomato Ketchup: it’s gotta be Heinz for me, although Mutti has also brought out a ketchup that I am very keen to try. As their tomato products are the only ones I use in cooking now.
Lemon Juice: an absolute must! The richness and sweetness from both condiments above is crying out for the sour sharpness of lemon juice! You could use lime juice as a substitute if needed.
Worcestershire Sauce: the fermented vinegar based condiment adds complexity and depth to the sauce. Don’t skip it!
Method: How To Make Prawn Cocktail Salad
To a bowl, add mayonnaise, Worcestershire sauce and lemon juice.
Add tomato ketchup, some paprika if desired (see notes in Ingredient list above) and whisk to combine.
Then ensure you strain any excess water from the prawns, then mix through the sauce.
Finally, serve the prawn and Marie Rose sauce mixture on finely chopped lettuce, tomato and any other salad elements you may like: pepper, onion, cucumber etc.
Storage and Preparation
You can make the prawns in Marie Rose sauce in advance – this will store in the fridge for 4 days.
You could also use this topping for a sandwich filling or to top a baked potato.
If making for a dinner party or Christmas dinner, I would prepare the topping in advance, store in the fridge and simply cut the lettuce and any other salad items just before serving.
As stated above in the “A couple of things worth mentioning …” section – ensure you remove the mixture from the fridge an hour before serving.
FAQs
You could opt for creme fraiche instead of mayonnaise – as this is a full dairy option, without eggs.
And finally …
If you have any questions, or want to tell me what you think of my recipe, then leave a comment or review below!
And if you like this recipe and are looking for more seafood recipes, then why not try my One Pan Thai Halibut with Coconut Chickpeas or Lemon Cajun Salmon Pasta?
Prawn Cocktail Salad
Ingredients
- 300 g cold water atlantic prawns 75g per person
- 150 g mayonnaise
- 1 tbsp lemon juice
- worcestershire sauce few dashes
- 60 g tomato ketchup
- paprika
- iceberg lettuce
- tomatoes / bell peppers / red onion optional garnish
Instructions
- Using a fine mesh sieve, drain any excess water from the 300 g cold water atlantic prawns (squeeze down slightly)
- In a bowl, mix together 150 g mayonnaise, 60 g tomato ketchup, 1 tbsp lemon juice & few dashes of worcestershire sauce
- Add the drained prawns to the sauce, and fold through
- Shred or finely slice iceberg lettuce and assemble on a plate, topped with the prawn mixture and add some tomatoes / bell peppers / red onion for garnish if desired
- Finally, sprinkle some paprika over the top
