Classic Prawn Cocktail

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Classic prawn cocktail is a retro British appetizer with a creamy texture, fresh crunch and a lightly tangy pink sauce. Served in individual glasses with lemon, dill and buttered whole wheat (wholemeal) bread, it makes a smart first course for Christmas dinner or a dinner party.

This classic prawn cocktail recipe is made with cooked Atlantic prawns and a Marie Rose-style sauce containing tomato chutney, horseradish, Worcestershire sauce and a few drops of Tabasco. The sauce has gentle heat rather than a strong kick, though it’s easy to adjust to suit your taste.

We always had this as an appetizer, or starter recipe, on Christmas Day. I didn’t add the cherry tomatoes and I used ketchup in the Marie Rose sauce, but you can customize the basic recipe however you wish.

Why You’ll Love This Prawn Cocktail Recipe

• Classic flavor: The creamy sauce is mildly tangy with a little sweetness and spice.
• Retro presentation: A prawn cocktail glass gives this simple starter an elegant dinner-party appearance.
• Easy to adapt: You can change the lettuce, adjust the heat or use ready-peeled prawns.
• Good for special occasions: Prawn cocktail is a popular Christmas Day appetizer, but it also suits date nights and family celebrations.

What is a Prawn Cocktail?

A British prawn cocktail consists of cooked prawns served on crisp lettuce with a creamy pink seafood sauce. It became especially popular in Britain during the 1960s and 1970s and remains a familiar restaurant, dinner-party and Christmas appetizer.

In American English, prawns are often called shrimp. However, an American shrimp cocktail is usually a different dish made with chilled shrimp and a red tomato and horseradish dipping sauce. This is a British-style prawn cocktail with a creamy Marie Rose sauce.

Ingredients and Substitutions

Cooked prawns

The recipe calls for 500 grams (1 pound) of cooked Atlantic prawns with their shells on. Once peeled, this should provide about 300 grams (10 ½ ounces) of prawns for the cocktail. You can just buy that amount of cooked peeled prawns if you don’t want to peel them yourself.

Shell-on prawns often have a firmer texture and you can reserve a few for a traditional garnish. The shell-on garnish is optional though, especially if you’d rather not ask guests to peel prawns at the table.

Little Gem lettuce

Little Gem lettuce, also sold as baby romaine, has crisp leaves that fit neatly into cocktail glasses. One large or two small lettuces should be plenty for four servings. Shredded iceberg lettuce also works well in a classic prawn cocktail. I prefer the romaine but either will work.

Prawn cocktail sauce

The homemade prawn cocktail sauce is a Marie Rose-style mixture of mayonnaise, tomato chutney, creamed horseradish, Worcestershire sauce, lemon juice and Tabasco. Tomato chutney gives this version a slightly sweeter flavor and more texture than ketchup, although ketchup and tomato paste/concentrate are also used in classic prawn cocktails.

Feel free to replace the tomato chutney with ketchup for a smoother and more traditional Marie Rose sauce. Leave out the Tabasco for a mild sauce or add a few extra drops for more heat.

Garnishes and bread

Paprika, fresh dill, cherry tomatoes and lemon wedges give each serving its classic appearance. Buttered whole wheat (wholemeal) bread is served on the side, though white bread or thin slices of toasted baguette are also suitable.

How to Make Prawn Cocktail Sauce

Stir the mayonnaise, tomato chutney, creamed horseradish, Worcestershire sauce, lemon juice and Tabasco together in a bowl. Taste the sauce before adding salt because Worcestershire sauce already contains salt.

The finished sauce for prawn cocktail should be creamy enough to hold its shape on the prawns but soft enough to spoon easily.

You can add a little more mayo if it seems a bit loose. A small squeeze of lemon can reduce excess sweetness, while more tomato chutney or ketchup will deepen the pink color.

A dash of brandy in the sauce is delicious!

Tips for Preparing the Prawns

• Thaw them in the fridge: Put frozen cooked prawns in a covered bowl and allow them to defrost slowly.
• Drain them thoroughly: Excess water can dilute the sauce and collect in the bottom of the glass.
• Pat them dry: Use paper towels before assembling the prawn cocktails.
• Check for the intestinal vein: Larger prawns may have a dark line along the back. Remove it with the tip of a small knife if necessary. You can also use a shrimp deveiner (worth it if you eat a lot of shrimp!)
• Keep them chilled: Return the prawns to the refrigerator until you’re ready to assemble the starter.

Serving Suggestions

A traditional prawn cocktail glass is usually a stemmed sundae glass, coupe glass or wide wine glass. Small bowls, ramekins or dessert dishes are also suitable. I always use a clear, not colored, glass, because the layers of lettuce, prawns and sauce look pretty in there.

For a larger prawn cocktail salad, spread the lettuce across a serving plate and add the prawns and sauce. Arrange the lemon wedges, tomatoes and dill around the prawns, then serve the bread separately.

This prawn cocktail starter works particularly well before roast beef, roast turkey, baked salmon or another simple main course. Avoid following it with a heavy seafood dish because this recipe is already quite rich.

Can I Prepare Prawn Cocktail in Advance?

Yes, you can make the prawn cocktail sauce up to a day ahead. Keep it covered in the refrigerator and stir it before serving.

The prawns can also be peeled, drained and refrigerated in a covered container.

I recommend that you prepare the lettuce and garnishes separately, then assemble the prawn cocktails shortly before serving. Adding the sauce too early can soften the lettuce and allow liquid to collect in the glasses.

How to Store Leftovers

Cover leftover prawn cocktail and refrigerate it promptly. Eat it by the following day and follow the storage instructions on the prawn packaging. Don’t refreeze prawns that were previously frozen and thawed.

The lettuce will soften after it has been mixed with the sauce, so freshly assembled prawn cocktail has the best texture.

Frequently Asked Questions

What is prawn cocktail sauce called?

The creamy pink sauce served with a British prawn cocktail is commonly called Marie Rose sauce. Recipes vary, but most contain mayonnaise and a tomato-based ingredient such as ketchup or tomato purée. Worcestershire sauce, lemon, horseradish and hot sauce are common additions.

Can I use shrimp in a prawn cocktail recipe?

Yes. Cooked shrimp can replace the Atlantic prawns. Use about 300 grams (10 ½ ounces) of cooked peeled shrimp and make sure they’re fully thawed, drained and cold before assembling the dish.

What are some other garnish ideas?

There are lots of possible garnishes and additions! Avocado, chives, cucumber, capers or cayenne are especially good. Here are more ideas to try:

• Avocado: Diced or sliced avocado is especially good with the prawns and Marie Rose sauce.
• Cucumber: Add finely diced cucumber for extra crunch.
• Celery: Very finely chopped celery gives the filling a fresher texture.
• Green onions: Use a small amount, thinly sliced. (Spring onions in UK).
• Chives: Snip them into the sauce or scatter them over the prawns.
• Capers: A few chopped capers add a salty tang.
• Grapefruit or orange: Small pieces of citrus work well in a lighter, more modern version.
• Mango: Diced mango adds sweetness, though it makes the dish less traditional.
• Avocado and grapefruit together: This is a particularly good variation for individual glasses.
• Brandy or cognac: Stir a teaspoon into the sauce for an old-fashioned dinner-party version.
• Lemon zest: Add a little to the sauce for more citrus flavor.
• Cayenne pepper: Use instead of, or as well as, paprika for more heat.
• Fresh parsley: A good alternative if you don’t want dill.
• Hard-boiled egg: Chopped egg can be layered with the lettuce in a fuller prawn cocktail salad.
• Crab or crayfish tails: Replace some of the prawns for a mixed seafood cocktail.

Can I make prawn cocktail without horseradish?

Not a horseradish fan? I love it but you can leave it out if you like and add a little extra Worcestershire sauce or Tabasco if you still want some sharpness. The finished sauce will have a milder flavor (well, unless you add a lot of Tabasco!)

Can I use ketchup instead of tomato chutney?

Yes. Use ketchup in the same quantity for a smoother prawn cocktail sauce. Ketchup also gives the sauce a more familiar Marie Rose flavor.

What lettuce is best for prawn cocktail?

Little Gem, baby romaine and iceberg lettuce are all good choices. Choose a crisp lettuce and dry it well after washing so there’s no excess water in the serving glass.

Can I serve prawn cocktail without a cocktail glass?

Yes. Use a small bowl, ramekin, coupe glass or dessert dish. You can also arrange the ingredients on plates as a prawn cocktail salad.

Is prawn cocktail served cold?

Yes. The prawns, sauce and lettuce should all be cold. Keep everything refrigerated until you’re ready to assemble this appetizer.

More Shrimp and Seafood Recipes

Browse more shrimp recipes, or take a look at these fish and seafood appetizers for more appetzer recipe ideas. You may also enjoy my shrimp sandwiches, Singapore shrimp noodles or egg foo yung.