Fresh, zesty and full of summer flavour, this prawn cocktail salad is a true Aussie classic that never goes out of style! With sweet, juicy prawns, creamy avocado and a homemade Marie Rose sauce, it's the ultimate light salad for Christmas, BBQs or entertaining.
For an easy festive spread, pair this salad with my Creamy Broccoli Salad with Bacon and Orzo Pesto Salad - both are just as quick and crowd-pleasing!
This classic Australian prawn cocktail salad is a fresh take on the retro favourite we all grew up with - light, zesty and so simple to make.
The creamy homemade Marie Rose sauce (made with just a few pantry staples) takes it to the next level.
Ready in just 10 minutes, it's perfect for summer BBQs, Christmas lunches or easy entertaining.
Try it alongside my Roast Pumpkin Salad with Feta or Easy Passionfruit & Mango Pavlova for the ultimate Aussie spread.
Why You're Going To Love This Recipe
- Ready in 10 minutes - no cooking, no fuss, and perfect for last-minute entertaining.
- Retro with a fresh twist - a nostalgic favourite, refreshed for today's tastes.
- That sauce! - the homemade Marie Rose is creamy, zesty and seriously addictive.
- Perfect for any occasion - Christmas dinner or lunch, summer BBQs, dinner parties or a quick family meal.
- Simple but impressive - beautiful presentation with minimal effort.
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Prawn Salad Ingredients
You only need a handful of ingredients to make this classic prawn cocktail salad - everything is easy to find at the supermarket.
- Thickened cream - adds a silky, rich texture to the Marie Rose sauce. You can swap for mayonnaise if you prefer.
- Worcestershire sauce - gives that tangy depth of flavour; use a gluten-free version if needed.
- Tabasco sauce - just a dash gives the dressing a light kick (adjust to taste).
- Lemon juice - fresh is best for that bright citrus zing.
- Prawns - use large, cooked and peeled prawns for convenience (see notes for quantities).
Variations
- Gluten-free: Use a gluten-free Worcestershire or soy sauce alternative.
- Dairy-free: Replace cream with mayonnaise or a dairy-free mayo.
- Spicy version: Add extra Tabasco or a sprinkle of paprika for heat.
- Deluxe twist: Add chopped mango, cherry tomatoes or cucumber for a refreshing, tropical flavour.
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How To Make Prawn Cocktail Salad
This easy summer salad comes together in minutes - just mix, layer and serve!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Step 1: Make the cocktail sauce:
Combine the thickened cream, tomato sauce, Worcestershire sauce, lemon juice, Tabasco, salt and pepper in a small bowl. Stir until smooth and taste - adjust the lemon or Tabasco to your liking.
- Step 2: Assemble the salad:
Spread shredded iceberg lettuce over a large platter and top with sliced avocado. Arrange the prawns around the platter or drape them over the edge of a small bowl filled with the cocktail sauce.
- Step 3: Serve immediately:
Drizzle some sauce over the top, garnish with lemon wedges, and serve straight away while everything is chilled and fresh.
Top Tip
Keep all your ingredients cold - especially the prawns and sauce - for the freshest flavour and best presentation.
Recipe Tips
- Use fresh, firm prawns: You'll need 650g peeled prawns (or about 1kg unpeeled) for this recipe.
- Make the sauce ahead: It can be made up to 2 days in advance and stored in the fridge.
- Presentation matters: Arrange prawns around the edge of the ramekin for a stunning centrepiece.
- Taste as you go: Add extra lemon juice or Tabasco to adjust the zing and spice.
- Keep it chilled: Serve straight from the fridge and only dress just before serving.
- Serving suggestion: Serve with crusty bread or garlic toast for a light main meal.
- Storage: Store leftovers covered in the fridge for up to 24 hours.
- Freezing: Not suitable to freeze - enjoy it fresh!
Prawn Cocktail Salad FAQs
Yes! Thaw them in the fridge overnight, pat dry with paper towel and they'll taste just as good.
You can prepare the lettuce, avocado and sauce ahead, but add the prawns and dressing just before serving for the freshest result.
Marie Rose sauce is creamier with lemon and Worcestershire sauce, while seafood sauce is usually a mix of mayo and tomato ketchup.
Stored in an airtight container in the fridge, it will keep well for 3-4 days.
More Salad Recipes
Here are some more popular salad recipes that are all easy to make and packed with flavour!
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Prawn Cocktail Salad
Ingredients
For The Cocktail Sauce
- 200 ml thickened cream
- 2 tbs tomato sauce
- 1 tbs Worcestershire sauce
- 1 tbs lemon juice
- 1 teaspoon Tabasco sauce
- salt and pepper to season
For The Salad
- ½ iceberg lettuce finely sliced (approx 3-4 cups)
- 2 avocados sliced
- 650 g - 1kg large fresh cooked prawns see notes
Instructions
- In a small deep ramekin or bowl, combine the cocktail sauce ingredients (see tips).
- Place the ramekin into the centre of a larger bowl or a serving platter.
- Place the shredded lettuce around the outside of the ramekin.
- Top the lettuce with the sliced avocado.
- Place the prawns over the side of the ramekin (see tips).
- Serve immediately.
Notes
- Use fresh, firm prawns: You'll need 650g peeled prawns (or about 1kg unpeeled) for this recipe.
- Make the sauce ahead: It can be made up to 2 days in advance and stored in the fridge.
- Presentation matters: Arrange prawns around the edge of the ramekin for a stunning centrepiece.
- Taste as you go: Add extra lemon juice or Tabasco to adjust the zing and spice.
- Keep it chilled: Serve straight from the fridge and only dress just before serving.
- Serving suggestion: Serve with crusty bread or garlic toast for a light main meal.
- Storage: Store leftovers covered in the fridge for up to 24 hours.
- Freezing: Not suitable to freeze - enjoy it fresh!
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