This retro prawn cocktail hails from the 80s but remains a festive favourite. Plump, juicy prawns tossed in a creamy Marie Rose sauce—an easy, elegant starter that always scores highly.
This prawn cocktail is simple to make yet feels a bit special. Cool and creamy with fresh crunch, it’s quietly indulgent and perfect when you want an elegant starter without spending much time cooking. The flavours are classic: sweet prawns, crisp lettuce, creamy avocado and that nostalgic Marie Rose sauce.
It’s versatile too. Serve it for a casual lunch, as an appetizer at a dinner party, or as a light course on a festive spread. With a few quality ingredients assembled thoughtfully, this retro dish comes together quickly and looks as good as it tastes.
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- Ingredients for Prawn Cocktail
- Frequently Asked Questions
- Richa’s Top Tips
Ingredients for Prawn Cocktail
- Prawns – Raw jumbo prawns work well, but pre-cooked prawns are fine too.
- Olive oil – for cooking the prawns if using raw.
- Lettuce and cucumber – provide a fresh, crunchy base.
- Avocado – adds richness and a buttery texture.
Marie Rose sauce
- Mayonnaise – the creamy base.
- Ketchup – for sweetness and colour.
- Worcestershire sauce – adds depth and umami.
- Cayenne pepper or red chilli powder – optional, for mild heat.
- Lime juice – brightens and balances the sauce.
Frequently Asked Questions
Yes. Thaw them completely, pat dry and either cook or chill before assembling the cocktail.
No. The heat is very mild and can be adjusted or omitted to taste.
You can prepare the prawns and the sauce in advance, but assemble the cocktail just before serving to keep textures fresh.
A few drops of soy sauce can work in a pinch, though the flavour will be slightly different.
Richa’s Top Tips
- Don’t overcook the prawns. They cook quickly—cook until just pink and tender to avoid a chewy texture.
- Chill the prawns and sauce before assembling for the best flavour and temperature.
- Pat prawns dry if using pre-cooked ones to prevent the cocktail from becoming watery.
- Assemble just before serving so lettuce and cucumber stay crisp and the sauce doesn’t pool.
Customisation Ideas
- Add finely chopped celery for extra crunch.
- Swap lime juice for lemon juice if you prefer a sharper finish.
- Stir in a spoonful of Greek yogurt to lighten the sauce.
- Try a pinch of smoked paprika for a subtle smoky note.
Storage Ideas
- Avoid storing assembled cocktails—they become watery and lose freshness.
- Prawns: Cooked prawns keep in an airtight container in the refrigerator for up to 24 hours.
- Sauce: Marie Rose sauce stores well in the fridge for 2–3 days in a sealed jar.
- Vegetables: Chop lettuce, cucumber and avocado just before serving for the best texture.
This prawn cocktail shows how simple ingredients, treated well, can feel thoughtful and elegant. With fresh produce and a balanced sauce, it’s a timeless starter that’s easy to prepare and always welcome at the table.
Retro Prawn Cocktail – Straight from the 80’s!
Ingredients
- 900 grams Raw Jumbo Prawns, tails on (or freshly cooked prawns)
- 1 teaspoon Olive Oil (if using raw prawns)
- 3 cups Lettuce, roughly chopped
- 2 Avocados, diced
- 1 Cucumber, diced
Rose Marie Sauce
- 3/4 cup Mayonnaise
- 2 tablespoons Ketchup
- 1 tablespoon Worcestershire Sauce
- 1/2 teaspoon Cayenne Pepper (or red chilli powder)
- 1 teaspoon Lime Juice
Instructions
- If using raw prawns, heat the olive oil in a skillet and cook the prawns for 3–4 minutes on each side until they turn pink. Season lightly with salt and refrigerate for 15–20 minutes to chill.
- In a bowl, whisk together the mayonnaise, ketchup, Worcestershire sauce, cayenne and lime juice. Refrigerate the sauce until ready to use.
- To assemble, add chopped lettuce to the bottom of serving glasses, top with cucumber and avocado, then arrange the prawns on top. Drizzle with the Marie Rose sauce and serve immediately.
Notes
- Poaching prawns: For a gentler method, pour salted boiling water over prawns in a bowl and let them sit 5–6 minutes until pink.
- Fresh vs frozen: If available, fresh local prawns are excellent, but good-quality frozen prawns (frozen soon after catch) are often better than inconsistent “fresh” options. Thaw fully before cooking.
- Refrigerating: Chill components separately—assemble just before serving to avoid watery glasses. The sauce can be made 2–3 days ahead and kept refrigerated; cooked prawns keep up to 24 hours in the fridge.
- Mayonnaise: Use good-quality mayonnaise for best flavour. If you prefer, make your own mayo from whole eggs for a richer result.
Nutrition
Carbohydrates: 12g,
Protein: 33g
This article was researched and written by Urvi Dalal.