Prawn Cocktail

Prawn Cocktails may be an 80s classic, but in my opinion, they have never gone out of style and will never go out of style!

How to Make Cocktail Sauce with Prawns

Prawn Cocktail Sauce (also known as Marie Rose Sauce) is composed of mayonnaise, ketchup, and Worcestershire sauce, with optional horseradish, and served with Prawn Cocktails. It’s quick and easy to create, and it tastes a lot better than store-bought seafood sauce, which sometimes tastes manufactured and is overly sour.

I follow Neil Perry’s recipe (a well-known Australian restaurateur). It’s perfect for prawn cocktails, but it’s also excellent for dipping fresh prawns (here are five additional prawn dipping sauces! ), crispy Coconut Crumbed Prawns, chicken fingers/nuggets, wings, and burgers (Beef Burgers, Chicken Burgers, Portuguese Chicken Burgers, Steak Sandwiches and Veggie Burgers).

Prawn Cocktail – Shrimp mixed in the iconic pink mayonnaise sauce for prawn cocktails, Marie Rose Sauce. Quick, fresh, and delectable!

How to Make a Cocktail with Prawns

Prawn Cocktail

It just so happens that I have martini glasses since I am a sucker for a good martini.

Prawn Cocktails, on the other hand, don’t require elegant glassware. Yes, they are attractive when presented in a glass. However, they taste just as good and look charming in any little bowl or ramekin. If that fails, serve them in lettuce cups! (Actually, that’s a fantastic appetizer idea!)

Prawn Cocktail – Shrimp mixed in the iconic pink mayonnaise sauce for prawn cocktails, Marie Rose Sauce. Quick, fresh, and delectable!

Ideas for Variations

As I briefly described above, there are numerous versions of Prawn Cocktail, but I prefer to keep it original because it’s delicious on its own! However, here are some suggestions for additions: cubed avocado, finely chopped gherkins or dill pickles, sriracha or tabasco in the sauce for a bit of heat, diced mango, fresh dill

Because I know many of you are reading this are in or near the darkest days of winter, I hope this doesn’t make you envious of our Australian summer but instead brings back memories of YOUR summer!

Recipes For Fresh Prawns To Enjoy All Summer Long!

  • Five dipping sauces for fresh prawns in a big bucket
  • Summer Salad with Prawns, Avocados, and Lime Dressing
  • Salad with Thai Prawns, Mango, and Avocado
  • Cocktail with Prawns (this recipe)
  • Rice Paper Rolls from Vietnam
  • Serve fresh peeled prawns with a Corn Salad with Avocado for a simple summer lunch.
  • Recipes for Prawns and Shrimp may be found here.
  • Prawn Cocktail – Shrimp mixed in the iconic pink mayonnaise sauce for prawn cocktails, Marie Rose Sauce. Quick, fresh, and delectable!

Cocktail with prawns

This is a traditional Prawn Cocktail recipe. Shrimp (juicy prawns) mixed in a lovely Prawn Cocktail Sauce (Rose Marie Sauce – a pink mayonnaise). An excellent mayonnaise is essential for a superb Rose Marie Sauce. If you can locate it, use entire eggs.


Prawn Cocktail

  • 1 kilogram / 2 lb medium fresh cooked or raw prawns with shells and heads on (yields 600g once peeled); OR 1 kg / 2 lb medium fresh cooked or raw prawns with bodies and heads on (yields 600g once peeled); OR
  • 600 g / 1.2 lb already peeled freshly cooked prawns
  • iceberg lettuce, coarsely chopped (about 3 cups)
  • slices of lemon
  • Parsley, finely chopped (optional)


  • 2/3 cup mayonnaise (165 mL), ideally excellent grade whole egg mayonnaise (Note 2)
  • One tablespoon ketchup or tomato sauce from Australia or the United Kingdom (Note 3)
  • a tablespoon of Worcestershire sauce
  • 1 tsp horseradish, freshly grated (or 1 1/2 tsp canned OR 3/4 tsp wasabi)
  • a squirt of tabasco sauce (to taste)
  • 1 tsp cayenne pepper (to taste Plus a smidgeon of colour)


  • Remove the heads and peel the prawns if you’re using whole ones. If desired, leave a few entire for ornamental purposes. Deveining is typically not essential with medium-sized, fully cooked prawns (it’s challenging to do + so small that it’s scarcely noticeable, especially with sauce).
  • In a small bowl, combine the sauce ingredients.
  • Toss the prawns in the sauce and serve.
  • Place a tiny amount of lettuce in each serving dish. I like Martini glasses, but any small serving vessel or even little lettuce cups would suffice.
  • Serve with prawns on top. Serve with lemon wedges and, if desired, a sprinkling of parsley.

Recipe Note

  • You may buy them already peeled at a higher price. However, if you peel them yourself, they will be more juicy and fresh!
  • An whole egg Mayonnaise has a smoother texture and a milder flavor than traditional mayonnaise. It’s now readily accessible in supermarkets across Australia; I prefer S&W. (sold at Woolies and Coles).
  • Tomato sauce is a condiment similar to ketchup in Australia, the United Kingdom, and many other nations outside of America (just slightly less flavoring spices in it). If you live in the United States, don’t use your tomato sauce, which is more like pureed canned tomatoes with some seasonings; the flavor isn’t strong enough!
  • How many prawns per person – I serve 100g / 3.5-ounce prawns for each person, which I consider to be a reasonable quantity for starters. However, you are free to be as generous as you like!
  • Preparation time is based on prawns that have previously been peeled. I did my peeling – it takes me around 15 minutes to peel 1 kilogram / 2 lb of medium-sized prawns (approximately 45 minutes, I believe), but I’ve done it before! Gather the family around the kitchen table and turn it into a production line!
  • Neil Perry’s sauce recipe
  • Prepare ahead of time by peeling the prawns and storing them in an airtight container for up to 24 hours (the fresher, the better). Make the sauce and store it in the refrigerator for up to 3 days. Just before serving, put everything together.
  • If you put the salad together more than 3 hours ahead of time, the sauce will pool on the lettuce. I made it 5 hours ahead of time and had the same issue – it was still delicious, and there was enough sauce on the prawns, but there was too much sauce pooling at the bottom of the glass.
  • Nutritional information per serving, based on six servings.

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