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, this Prawn Cocktail 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. If you want to save time you could make the dressing in advance and store in the fridge until ready to use.
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.
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If you want to make this recipe gluten free: Always check the label on processed foods, including sauce bottles.
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- 500g 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
- 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.
Always check the label on processed foods, including sauce bottles, to ensure they are completely 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: 1
Amount 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.