Prawn Cocktail

This classic Prawn Cocktail is cool, crisp, and richly sauced, with sweet prawns piled over finely shredded iceberg lettuce. The Marie Rose sauce is creamy, tangy, and lightly spicy from horseradish, finished with lemon and paprika for a bright, old-school starter.

Nutrition · per serving

265kcal

19gProtein

7gCarbs

18gFat

1gFiber

2 servings

Ingredients

13 items

Prawn base

cooked peeled prawns200 g

iceberg lettuce120 g

lemon1 small

paprika1/4 tsp

Marie Rose sauce

mayonnaise80 g

tomato ketchup30 g

prepared horseradish10 g

Worcestershire sauce1 tsp

lemon juice1 tbsp

fine sea salt1/8 tsp

black pepper1/8 tsp

To finish

lemon wedges2

paprikaa pinch

Tips

•For the best texture, use well-drained cold-water prawns and dry them before dressing.
•Chilling the serving glasses or plates for 5 minutes makes the dish feel more classic, but it is optional if you need to stay within 15 minutes.
•If you prefer a slightly sweeter old-school version, add 1/2 teaspoon extra ketchup; for more heat, increase the horseradish slightly.

Steps

1
Pat the cooked peeled prawns dry with kitchen paper so the sauce will cling properly. Finely shred the iceberg lettuce and divide it between 2 chilled serving glasses or small plates. Cut the lemon and squeeze out 1 tablespoon juice.
200 g cooked peeled prawns120 g iceberg lettuce1 small lemon1 tbsp lemon juice
2
In a bowl, whisk together the mayonnaise, tomato ketchup, prepared horseradish, Worcestershire sauce, lemon juice, fine sea salt, black pepper, and 1/4 teaspoon paprika until smooth and evenly pink. Taste and adjust with a few extra drops of lemon if you want it sharper.
80 g mayonnaise30 g tomato ketchup10 g prepared horseradish1 tsp Worcestershire sauce1 tbsp lemon juice1/8 tsp fine sea salt1/8 tsp black pepper1/4 tsp paprika
3
Add the prawns to the Marie Rose sauce and fold gently until evenly coated. Avoid overmixing so the prawns stay whole and juicy.
200 g cooked peeled prawns
4
Spoon the dressed prawns over the shredded lettuce. Dust lightly with a pinch of paprika and serve immediately with lemon wedges on the side.
a pinch paprika2 lemon wedges

Origin & History

Prawn Cocktail became a British restaurant and dinner-party classic in the 1960s and 1970s, often served as a smart but easy starter. Its signature Marie Rose sauce, a creamy tomato-spiked dressing, helped define the dish's nostalgic retro appeal and it remains a pub and brasserie favourite today.

british prawn pescatarian starter no-cook retro

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Prawn Cocktail

Steps

Pat the cooked peeled prawns dry with kitchen paper so the sauce will cling properly. Finely shred the iceberg lettuce and divide it between 2 chilled serving glasses or small plates. Cut the lemon and squeeze out 1 tablespoon juice.

200 g cooked peeled prawns120 g iceberg lettuce1 small lemon1 tbsp lemon juice

In a bowl, whisk together the mayonnaise, tomato ketchup, prepared horseradish, Worcestershire sauce, lemon juice, fine sea salt, black pepper, and 1/4 teaspoon paprika until smooth and evenly pink. Taste and adjust with a few extra drops of lemon if you want it sharper.

80 g mayonnaise30 g tomato ketchup10 g prepared horseradish1 tsp Worcestershire sauce1 tbsp lemon juice1/8 tsp fine sea salt1/8 tsp black pepper1/4 tsp paprika

Add the prawns to the Marie Rose sauce and fold gently until evenly coated. Avoid overmixing so the prawns stay whole and juicy.

200 g cooked peeled prawns

Spoon the dressed prawns over the shredded lettuce. Dust lightly with a pinch of paprika and serve immediately with lemon wedges on the side.

a pinch paprika2 lemon wedges