This retro prawn cocktail is straight from the 80’s, but is a must on the Holiday food table even today! Plump, juicy prawns tossed in a pink rose marie sauce; this classic dish is easy to make and tastes 10/10!
This prawn cocktail is one of those dishes that instantly feels a little special, even though it’s incredibly easy to put together. It’s cool, creamy, fresh, and quietly indulgent and the kind of recipe I reach for when I want something elegant without spending too much time in the kitchen.
I love how adaptable it is. You can make it for a casual lunch, a dinner party starter, or even a festive spread when you want something light before the mains. Crisp lettuce, sweet prawns, creamy avocado, and that nostalgic rose marie sauce, simple ingredients, but they come together beautifully.
Jump to section: Prawn Cocktail
Ingredients for Prawn Cocktail
- Prawns – I have used raw jumbo prawns as this size works best for this recipe. You can use pre-cooked prawns as well
- Olive oil – to cook the prawns
- Lettuce and cucumber – make for a fresh and crunchy base for the prawn cocktail
- Avocado – adds richness and a buttery texture
Rose Marie sauce
- Mayonnaise – forms the creamy backbone of the sauce.
- Ketchup – adds sweetness and colour.
- Worcestershire sauce – brings depth and umami.
- Cayenne pepper or red chilli powder – adds gentle heat.
- Lime juice – brightens and balances the richness.
Frequently Asked Questions
Yes. Thaw completely, pat dry, and cook or chill before assembling.
No. The heat is very mild and can be adjusted or skipped entirely.
You can prep the prawns and sauce ahead, but assemble only at serving time.
A few drops of soy sauce can work in a pinch, though the flavour will differ slightly.
Richa’s Top Tips
- Don’t overcook the prawns. Prawns cook very quickly and overcooked prawns taste chewy and rubbery. Cook them until they’re just pink and and tender.
- Chill the prawns and sauce before assembling for the best flavour and texture.
- Pat prawns dry if using pre-cooked ones to avoid a watery cocktail.
- Assemble just before serving to keep everything crisp and fresh.
Customisation Ideas
- Add a little finely chopped celery for extra crunch.
- Replace lime juice with lemon juice for a sharper finish.
- Stir in a spoon of Greek yogurt to lighten the sauce slightly.
- Add a pinch of smoked paprika for a subtle smoky note.
Storage Ideas
- Avoid storing assembled cocktails as they tend to become watery and lose freshness.
- Prawns: Cooked prawns can be stored in an airtight container in the refrigerator for up to 24 hours.
- Sauce: The rose marie sauce keeps well refrigerated for 2–3 days when stored separately in an airtight jar.
- Vegetables: Chop lettuce, cucumber, and avocado just before serving for best texture.
This prawn cocktail is proof that simple food can still feel thoughtful and elegant. With fresh ingredients and a well-balanced sauce, it’s the kind of dish that never really goes out of style.
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
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If using raw prawns, heat olive oil in a skillet and cook the prawns for 3-4 minutes on each side till they turn pink. Sprinkle lightly with salt and refrigerate for 15-20 minutes.
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In a bowl, whisk together all the ingredients for sauce and refrigerate.
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When ready to assemble, add lettuce to the bottom of a glass, top with a few pieces of cucumber, avocado and finally prawns. Drizzle with the sauce and serve immediately.
Notes
- Poaching prawns: If you prefer poaching prawns instead of cooking them, add salted boiling water to prawns in a bowl and let them sit for 5-6 minutes, till the prawns turn pink.
- Fresh vs. Frozen Prawns: If you happen to stay by the sea, please buy your prawns as fresh as possible and peel them at home if you can. If you don’t, then buy your prawns frozen because they will be better than the prawns that are sold seemingly fresh. Frozen prawns are frozen within a few hours of catching them. Thaw them completely before cooking.
- Refrigerating: I prefer serving these cold, but its best to chill each element separately rather than assembling them and then chilling, because the sauce can pool at the bottom. The sauce can be made 4-5 days ahead and refrigerated, and the prawns stay well refrigerated once cooked for a day.
- Mayonnaise: I can’t stress how important it is to use good quality mayonnaise for this recipe, and no, you can’t substitute it with greek yogurt. Either make your own at home – it’s really easy, I promise and I have an Instagram video that shows you how to make mayo, or buy mayonnaise made with whole eggs.
Nutrition
This article was researched and written by Urvi Dalal.
The post Retro Prawn Cocktail – Straight from the 80’s! appeared first on My Food Story.
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