A modern twist on a classic, this prawn cocktail salad feeds a crowd and can be made in 20 minutes! An impressive dish for your next BBQ or shared meal.
If you're looking for a delicious salad recipe that can be made quickly, my Prawn Cocktail Salad is the answer. A modern twist on a retro classic, this salad is made using jumbo prawns, salad greens and an easy dressing. It took me a while to get the flavour combination perfect for the homemade Marie Rose sauce but I think I have nailed it now. To save time, you could make the dressing in advance and store in the fridge until ready to use.
If you love prawns as much as I do, be sure to check out my delicious recipes for Prawn Rolls or Roasted Tomato and Prawn Pasta.
I use 'Cooked and Peeled' jumbo prawns which are thawed and ready to use in 15 minutes. By the time I have made the dressing and assembled the salad ingredients, the prawns are ready to be cooked.
Any type of prawns would work well, if you are cooking raw prawns just make sure they are thawed then cooked all of the way through before serving. I have kept it simple with only lettuce and avocado to accompany the prawns but if you wanted to bulk up the vegetables you could add capsicum, cucumber or shredded carrot.
HOW TO MAKE prawn cocktail salad:
Wash and slice the cos lettuce then arrange on a platter. Thinly slice the avocado and lay on top of the lettuce. Mix all the ingredients together for the Marie Rose sauce and chill in the fridge until ready to use.
Fry the prawns for 1 minute on each side in sizzling garlic butter. Arrange on top of the lettuce and avocado. Drizzle the Marie Rose sauce on top of the salad and serve with lime wedges.
This salad isn't only for a crowd. To make a special dinner for two, just halve all of the ingredients. This is what my husband Mike and I had for our Christmas dinner last year.
If you are looking for more quick seafood recipes check out my posts for BBQ Fish Tacos and Hot Smoked Salmon Salad.
Recipe FAQs:
Absolutely! You can enhance the salad with ingredients like chopped herbs (like dill or parsley) or fresh vegetables like cherry tomatoes or cucumber.
It pairs well with crusty bread, garlic bread, or even as a starter before a main course.
Yes it can, you would just need to use a gluten free Worcestershire sauce. If you can't find a gluten free Worcestershire sauce, replace it with a gluten free soy sauce which is more readily available.
Storage:
This salad is best enjoyed immediately on the day it is made. You could store any leftovers, covered, in the fridge to enjoy the following day. The dressing will last for a few weeks in a sealed container in the fridge.
Top tips:
I buy prawns when they're on special at the supermarket. That way I always have a bag in the freezer for a quick, easy and tasty meal when I need it.
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*DISCLAIMER*
If you are coeliac, or cooking for someone who is, please ensure you make the necessary substitutions to ensure this recipe meets your dietary requirements. Be sure to check the labels on all your processed food, including sauce bottles, to make sure they are gluten free.
Prawn Cocktail Salad
An impressive and flavoursome salad that can be made in less than 20 minutes using frozen jumbo prawns.
Ingredients
- 500g frozen jumbo prawns, (Cooked and Peeled), thawed
- 2 Tbsp garlic butter
- 3 avocados
- 1 head of cos lettuce
Marie Rose dressing
- ½ cup Mayonnaise
- 3 Tbsp tomato sauce
- 1 Tbsp lime juice
- 2 tsp Worcestershire sauce*
- ½ tsp paprika
Instructions
- Wash and slice cos lettuce then arrange on a platter. Thinly slice avocado and lay on top of the lettuce.
- Mix all of the ingredients together for the Marie Rose sauce and chill until ready to use.
- Fry prawns for 1 minute on each side in sizzling garlic butter. Arrange on top of the lettuce and avocado.
- Serve with dressing drizzled over the salad and lime wedges.
Notes
* If you are coeliac or cooking for someone who is, please ensure you make the necessary substitutions to ensure these recipes meet your dietary requirements. As always, be sure to check the labels on all your processed food including sauce bottles to make sure they are gluten free.
- This recipe can easily be halved to serve as a special dinner for two.
- This quantity feeds 4 as a main or 8 as a side salad.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 558Total Fat: 51gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 38gCholesterol: 289mgSodium: 1529mgCarbohydrates: 22gFiber: 14gSugar: 4gProtein: 34g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Jeanette Wigmore says
I'm going to try your Prawn Cocktail Salad and wondered what brand of mayonnaise you use in your dressing. There's such a lot of varieties and tastes.
Thanks
Vanya says
I love to use Best Foods mayo as it is nice and thick.
Annie says
Hello, I'm confused as to whether raw or cooked prawns are used in this recipe? Ingredients say cooked, but method says to cook them.
VJ cooks says
Hi Annie, sorry for the confusion. The ingredients calls for frozen prawns that have already been cooked and peeled. You then thaw them out and cook them again in the pan. I've edited the ingredients list to reflect this. Thanks for your feedback. Theresa.
Mark Duda says
Looks tasty. I'll give this a go later.
Jan D says
This is so easy and tasty. Thank you for such a great recipe, that I'm sure will be a regular over the warmer months.
VJ cooks says
Thanks so much Jan 🙂
Jenny howard says
Looks so good going to make for an upcoming barbecue with friends.