Prawn cocktail, or shrimp cocktail as it’s often called, is a retro classic that never goes out of style. It’s all about simplicity: chilled, juicy prawns served with a creamy, tangy cocktail sauce, usually on a bed of crisp lettuce, with avocado adding an extra twist.
This refreshing, fuss-free appetizer looks fancy but takes almost no effort to prepare. Perfect for parties or just treating yourself, it’s proof that the simplest dishes are often the best.
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What is Prawn Cocktail?
A prawn cocktail is a classic appetizer made with cold, cooked prawns (or shrimp) served in a creamy, tangy sauce, often on a bed of lettuce. The sauce, known as Marie Rose or cocktail sauce, is usually a mix of mayonnaise, ketchup, Worcestershire sauce, lemon juice, and sometimes a touch of hot sauce or brandy.
It’s typically presented in a fancy glass or bowl, making it a retro favorite that’s still loved at parties and special dinners. Simple, refreshing, and satisfying, it’s a dish that’s been a go-to starter since the 1960s!
Ingredients You’ll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Prawns - They are the star ingredients of this recipe, so quality matters. Opt for large prawns, peeled and deveined, as they’re easier to prepare and look fantastic when served. Also, make sure they’re firm and have a slight sheen.
- Avocado - It adds a luxurious, buttery component to the shrimp cocktail. Ripe avocados are key—look for ones that give slightly when pressed but aren’t mushy.
- Lettuce - Baby gem lettuce is my favorite but any crisp lettuce would work perfectly with prawn cocktail.
- Cocktail sauce - My version includes a combination of ketchup, mayonnaise, tabasco, lemon juice, cayenne, and Worcestershire sauce.
How to Make Classic Prawn Cocktail with Avocado?
Making this retro classic prawn cocktail recipe at home is very easy and straightforward. However, you need to follow a few simple steps and tips to achieve the best results:
I like to cut my prawns in half lengthwise because it looks nicer, but you can also chop them into chunks if that’s easier. I keep 4 whole prawns for garnishing the prawn cocktail.
If you’re using raw prawns, boil them in a pot of salted water until they turn a vibrant pink, which usually takes 1–2 minutes depending on their size. Be careful not to overcook them, as this can result in rubbery prawns. Keep a close eye on the pot!
After cooking, transfer the prawns to an ice bath to stop the cooking process and maintain their delicate texture.
Slice the avocado in half, remove the pit, and use a spoon to scoop out the flesh. Dice it into small cubes for an easy-to-eat addition. Wash and dry the lettuce leaves before shredding them.
To make the cocktail sauce, mix together, mayonnaise, ketchup, tabasco, Worcester sauce, lemon juice, salt, black pepper, and cayenne in a bowl.
Add prawns into the cocktail sauce and mix well until all covered with sauce. Set them aside.
To assemble the prawn cocktail, arrange a bed of shredded gem lettuce in a clear glass or shallow bowl. Layer the diced avocado on top of the greens for a pop of green and creamy texture.
Arrange the shrimp neatly on top of the greens. Spoon the cocktail sauce left in the bowl over the shrimp and avocado. Garnish with a slice of lemon and avocado, and sprinkle on fresh chives or dill.
Pairing Suggestions
This shrimp cocktail shines on its own, but you can pair it with complementary dishes to elevate your spread.
Chilled Drinks: Pair with a crisp white wine, a sparkling water with lime, or even a light beer for a refreshing contrast.
Crispy Crackers or Toast Points: Serve alongside for scooping up the shrimp and avocado.
Fresh Salad: A simple Rocket and Parmesan Salad or spinach salad with a lemon vinaigrette complements the cocktail without overshadowing it.
Storing and Prepping Ahead
This dish is best served fresh, but you can prepare some elements ahead of time to save stress on the day of serving.
Cocktail Sauce: Make the sauce up to 2 days ahead and store it in the fridge in a covered jar.
Shrimp: Cook and chill the shrimp up to 24 hours in advance. Store them in an airtight container in the refrigerator.
Avocado: Cut just before serving to avoid browning.
Recipe FAQs
Yes, pre-cooked shrimp works well if you’re short on time. Just make sure to chill it properly and adjust the seasoning to taste.
Store leftovers in an airtight container in the refrigerator for up to two days. Keep the shrimp separate from the avocado to maintain freshness.
Cook shrimp until just pink and opaque. An ice bath immediately after cooking helps lock in the perfect texture.
Related Recipes
For more delicious festive appetizer recipes fit for special occasions why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this elegant and delicious Classic Prawn Cocktail with Avocado as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet olsun!
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Classic Prawn Cocktail with Avocado
Equipment
Ingredients
- 330 g king prawns (raw or cooked)
- 2 heads baby gem lettuce
- 1 small avocado
- 100 g mayonnaise
- 50 g ketchup
- tabasco (to taste)
- ½ teaspoon Worcestershire sauce
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon cayenne
Instructions
- I like to cut my prawns in half lengthwise because it looks nicer, but you can also chop them into chunks if that’s easier. I keep 4 whole prawns for garnishing the prawn cocktail.
- If you’re using raw prawns, boil them in a pot of salted water until they turn a vibrant pink, which usually takes 1–2 minutes depending on their size. Be careful not to overcook them, as this can result in rubbery prawns. Keep a close eye on the pot!
- After cooking, transfer the prawns to an ice bath to stop the cooking process and maintain their delicate texture.
- Slice the avocado in half, remove the pit, and use a spoon to scoop out the flesh. Dice it into small cubes for an easy-to-eat addition.
- To make the cocktail sauce, mix together, mayonnaise, ketchup, tabasco, Worcester sauce, lemon juice, salt, black pepper, and cayenne in a bowl.
- To assemble the prawn cocktail, arrange a bed of shredded gem lettuce in a clear glass or shallow bowl.
- Add prawns into the cocktail sauce and mix well until all covered with sauce. Set them aside.
- Layer the diced avocado on top of the greens for a pop of green and creamy texture.
- Arrange the shrimp neatly on top of the greens. Spoon the cocktail sauce left in the bowl over the shrimp and avocado.
- Garnish with a slice of lemon and avocado, and sprinkle on fresh chives or dill.
Lynne
This recipe is really good! Definitely doing this every time!
Ayla Clulee
Thank you Lynn, I am so happy to hear that!