Prawn cocktail recipes

A classic prawn cocktail is sure to impress your guests, but why not try a recipe for spicy prawn cocktail, prawn avocado coktail or prawn ceviche. We have these recipes and lots more to choose from!

16 recipes



Dish type


66 reviews

This is not your normal prawn cocktail! This recipe calls for lots of fresh coriander, cucumber, spring onions and chilli which gives the classic a Mexican flavour boost. It's a great colourful starter for a summer dinner party.

Recipe by: Rey Garza

2 reviews

A classic recipe in our house! This usually features as our Christmas starter. I like to serve it in a glass bowl.

Recipe by: Mrs. Mary Hunt

5 reviews

Classic prawn cocktail with a Marie Rose sauce.

Recipe by: David

1 review

This is a simple recipe for a seafood sauce. It can also be used as the basis for a prawn cocktail. If you need to make it in advance, store the sauce in a jar or airtight container in the fridge for up to 3 or 4 days.

Recipe by: Lauren

1 review

This refreshing melon and prawn starter is perfect on a warm summer evening as an accompaniment to an outdoor meal or as a light lunch. Serve the melon and prawn mixture as you would a prawn cocktail, with lettuce and a slice of lemon.

Recipe by: MollyDawson

No reviews

The traditional Christmas prawn cocktail with a twist – perfect for Christmas Day.

Recipe by: nataliedunbar

No reviews

Celebrate the Jubilee in style, simple, classic, with a smoky twist, and it's only 291 calories per portion.

Recipe by: BritishLeafySaladsAssociation

No reviews

A fantastic take on prawn cocktail that will impress everyone yet it's so easy to make.

Recipe by: nadia

No reviews

The classic prawn cocktail with a twist. Lettuce cups are filled with seasoned chopped lettuce, then topped with prawns in a saffron-infused mayonnaise. Enjoy as an appetiser or starter.

Recipe by: Katch22

355 reviews

A delicious starter, which always goes down well at dinner parties. Prawns are tossed with a seasoned tomato sauce and topped with chopped avocado.

Recipe by: Sarah Zeigler

1 / 2

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