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Classic Prawn Cocktail Salad

Classic Prawn Cocktail Salad

Serves 2 | with Marie-Rose Sauce and Baby Gem Lettuce
4.0(3)
Recipe Development Team
Recipe Development TeamUpdated on April 03, 2026
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Calories
: 
213 kcal
Protein
: 
16.4g protein
Total
: 
10 minutes
Difficulty
: 
Easy
Allergens:
  • Crustaceans
  • Egg
  • Mustard
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

250 grams

Large King Prawns

(Contains: Crustaceans)

1 unit(s)

Lemon

64 grams

Mayonnaise

(Contains: Egg, Mustard)

1 sachet(s)

Smoked Paprika

1 unit(s)

Baby Gem Lettuce

Not included in your delivery

1 tbsp

Olive Oil for the Dressing

½ tsp

Sugar for the Dressing

½ tsp

Tomato Ketchup

½ tsp

Sugar for the Sauce

Energy (kJ)891 kJ
Energy (kcal)213 kcal
Fat13.6 g
of which saturates1.5 g
Carbohydrate7.9 g
of which sugars5.7 g
Dietary Fibre2.9 g
Protein16.4 g
Salt2.3 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Pan
•Zester
•Medium Bowl

Instructions

PDF
Cook the Prawns
1

a) Drain the prawns. Heat a drizzle of oil in a frying pan on medium-high heat.

b) Once hot, add the prawns. Season with salt and pepper and stir-fry for 5-6 mins.

c) Once cooked, remove the pan from the heat and allow to cool while you prep the rest of the recipe. IMPORTANT: Wash your hands and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle.

Make the Marie-Rose Sauce
2

a) While the prawns cook, zest and quarter the lemon. Juice half the lemon wedges into a large bowl. To the bowl of lemon juice, add the olive oil and sugar for the dressing (see pantry for both amounts), then season with salt and pepper.

b) In a separate medium bowl, combine the mayo with the ketchup and sugar for the sauce (see pantry for both amounts). Add a pinch of lemon zest, a pinch of smoked paprika (add more if you prefer) and half a tsp of lemon juice from the large bowl. Season with salt and pepper. This is your Marie-Rose sauce!

c) Once the prawns are cooked and cooled, add them to the Marie-Rose sauce and mix to coat.

Finish and Serve
3

a) Trim the baby gem, halve lengthways, then thinly slice.

b) Add the lettuce to the lemon juice dressing and toss to coat.

c) Divide the dressed lettuce between your serving glasses, then top with the 

Marie-Rose prawns.

d) Sprinkle over a pinch of lemon zest and a pinch of smoked paprika, then serve with the remaining lemon wedges, on the side of the glass, for squeezing over. 

Enjoy!

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