If you’re looking for a quick, elegant, and easy Prawn Cocktail Salad Marie Rose Recipe to impress guests fast, you’re in the right place. This classic British starter combines succulent cooked prawns, crisp lettuce, optional fresh vegetables like cucumber and avocado, and a creamy, tangy Marie Rose sauce that brings all the flavors together. Perfect for parties, light lunches, or a classy dinner starter, this recipe is simple to make yet delivers restaurant-quality taste.
Start by preparing the Marie Rose sauce, mixing mayonnaise, tomato ketchup, a squeeze of fresh lemon juice, Worcestershire sauce, and a pinch of black pepper. For extra flavor, you can add a tiny splash of brandy or a touch of Tabasco. While the sauce chills, wash and shred the lettuce, dice cucumbers or avocado, and prepare any additional herbs like chives or parsley for garnish.
Next, gently coat the prawns in the prepared sauce, making sure each piece is evenly covered. Layer the lettuce and vegetables in serving bowls or glasses, then top with the dressed prawns. Garnish with lemon wedges, a sprinkle of paprika, and fresh herbs for a visually appealing, flavorful dish. Serve immediately to maintain the crispness of the greens and the freshness of the prawns.
This seafood prawn cocktail salad with mayo sauce is not only quick and easy but also versatile, allowing you to adjust ingredients to your taste. For a modern twist, add avocado, cucumber, or even a splash of sherry. Enjoy this refreshing, creamy, and tangy dish that’s perfect for any occasion. For the complete recipe, see the detailed instructions given below.
Why This Cocktail Salad Still Rocks Marie Rose sauce recipe
Let’s be real: prawn cocktail has that little bit of retro charm. It reminds people of old‑school dinner parties, holiday starters, maybe a fancy restaurant menu from decades past. That nostalgia hits differently. But here’s the kicker: you don’t need to be a pro cook to pull it off.
With a few simple ingredients — lettuce (or mixed greens), cooked prawns, some vegetables if you like, and a homemade Marie Rose sauce — you can get a seafood salad with mayo sauce that tastes way more elevated than its humble parts. It works as a starter, a light lunch, or even a party appetizer.
What I love most? It’s perfect when you want to impress without spending hours in the kitchen. Especially if you use pre‑cooked prawns — no cooking time, no stress, just assembly. And the result hits that balance of fresh, creamy, tangy, and a bit indulgent.
Ingredients For Easy Prawn Cocktail Recipe
Here’s what I usually use when I make this at home. Feel free to tweak based on what you have or the vibe you want.
For the salad base:
- 200–300 g cooked, peeled prawns (cold‑water prawns or king prawns both work).
- About half an iceberg lettuce, little gem, or romaine lettuce — washed and roughly shredded.
- Optional freshness boosters: diced cucumber, cubed or sliced avocado, maybe some cherry tomato halves.
- Optional herbs & crunch: chopped chives, spring onions, or even a few sprigs of parsley or salad cress.
For the Marie Rose sauce (salad dressing):
- Mayonnaise (go for a good-quality mayo for creaminess).
- Tomato ketchup or plain tomato sauce — adds that sweet-tangy base.
- A squeeze of fresh lemon juice for brightness.
- A dash of Worcestershire sauce for depth and a tiny bit of spice.
- Optional tweaks: a drop or two of Tabasco or a pinch of cayenne pepper if you like a mild kick.
- (Optional, for a fancier feel): a tiny splash of brandy, sherry, or a light liquor for subtle richness.
For serving / garnish (optional but recommended):
- Lemon wedges.
- A sprinkle of paprika or freshly ground black pepper.
- Some crusty bread or buttered bread slices on the side (classic move).
With these ingredients, you cover the essentials: fresh greens, savory prawns, creamy tangy dressing, optional veg crunch or creaminess — all combining into a balanced, refreshing yet indulgent salad.
Step‑by‑Step Recipe classic British prawn cocktail
Here’s how I build this dish, step by step. I like to take a little time dressing the prawns just right — it makes a difference.
Step 1: Mix the Marie Rose Sauce
In a mixing bowl, combine a generous dollop of mayonnaise with a tablespoon or two of tomato ketchup. Then add a liberal squeeze of fresh lemon juice — this brightens up the whole flavor. Drop in a dash of Worcestershire sauce and stir thoroughly until the mixture turns smooth and pinkish.
Taste it. If it feels too mild or creamy, give it a little spark by adding a drop of Tabasco or a pinch of cayenne. Adjust salt and pepper to your liking. For a richer, slightly more adult vibe, I sometimes sneak in a tiny splash of brandy or light sherry — trust me, it adds subtle depth. Chill the sauce in the fridge while you prep the rest so it stays cool and fresh.
Step 2: Wash and Prep the Salad Base
While the sauce chills, grab your lettuce or mixed greens and give them a good wash under cold water. Spin or pat them dry — soggy lettuce = salad, no thanks. Then tear or roughly chop the leaves into bite-size pieces.
If you’re using cucumber or avocado, dice them into smallish cubes so they blend well with the prawns and lettuce. If you want extra crunch or freshness, slice some spring onions or chop chopped chives — it adds a nice herbal hint. I usually toss these veggies together gently but loosely in a salad bowl to keep everything crisp and ready for assembly.
Step 3: Dress the Prawns — The Flavor Foundation
Take your cooked, peeled prawns and put them into a separate medium bowl. Pour enough chilled Marie Rose sauce over them to coat — not drowning, just a nice, even coat. Gently toss so each prawn gets covered with creamy tangy sauce.
This step is key: you want the prawns themselves to soak up the flavor, not just sit on top. This makes every bite of seafood salad with creamy dressing actually taste like something special, not just soggy prawns and lonely greens. Once coated, let them chill for a few minutes while you get the creamy prawn salad ready — cold prawns + cold sauce = best texture and taste.
Step 4: Assemble the seafood salad with mayo sauce in Style
Layer your lettuce and chopped veggies in serving glasses, bowls, or even coupe glasses if you want a little fanciness. On top of that, spoon the dressed prawns evenly. If you like extra creaminess, drizzle a little more of the Marie Rose sauce over the top.
Then add your finishing touches: lemon wedges on the side, a sprinkle of paprika or freshly ground pepper, maybe a few chopped herbs or some parsley for color. If you’re going for that “restaurant-worthy starter” vibe, using tall glasses makes everything look more elevated — and people feel like they’re getting something fancy for a few minutes of prep.
Step 5: serve the prawn salad with homemade dressing
Don’t let the salad sit around too long. Serve it as soon as you assemble it. Keep it chilled until you bring it to the table. The contrast of crisp lettuce, cold prawns, creamy tangy sauce, and a bit of freshness from lemon or herbs — that’s what gives this dish its magic. If you wait, the lettuce wilts a little, and the sauce can start to weigh down the freshness. And trust me, you don’t want that.
Variations for prawn cocktail for parties
This recipe doesn’t need to be rigid. You can tweak it to match your mood, ingredients on hand, or dietary vibe. Here are some of my favorite variations and customizations that keep the core idea but switch up the vibe a bit.
- Add avocado & cucumber for extra texture and creaminess. That soft avocado + crunchy cucumber combo adds a fresh, modern twist to the classic prawn cocktail salad.
- Go lighter: If full-fat mayo feels heavy, use light mayo or substitute some of it with Greek yogurt or crème fraîche. You still get creaminess, but the retro prawn cocktail recipe stays fresher and less heavy.
- Spice it up: Add a bit more kick with Tabasco, a pinch of cayenne pepper, or a dash of hot sauce. I like a little heat if I’m serving this as part of a full meal.
- Make it luxurious: For a more decadent version — maybe for a date night in — add a tiny splash of brandy, sherry, or a mild liquor to the Marie Rose sauce. It gives depth and a subtle adult edge.
- Add more greens or crunch: Mix in watercress, arugula, mixed salad leaves, or even some chopped celery for extra bite and freshness.
- Serve with crunch or carbs on side: Some crusty bread, buttered brown bread slices, or toasted baguette slices go super well with the creamy sauce — great if you want a more substantial meal.
- Alternate presentation: Instead of bowls or glasses, you can serve in lettuce cups, on toasted bread (open-faced), or even as part of a salad platter with side veggies and dips.
Serving & Presentation Tips — Because Looks Matter
If you want this dish to impress — and yes, it helps — presentation counts. Here’s how I serve it up to look restaurant-level with minimal effort.
- Use tall glasses or champagne coupes (or even wine glasses) instead of plain bowls — the layered greens, prawns and sauce look gorgeous.
- Always serve cold — cold lettuce, cold prawns, chilled sauce. It feels refreshing and crisp, especially when you eat it cold or even slightly chilled (perfect for a hot day or casual summer dinner).
- Garnish smart: lemon wedges, a light dusting of paprika/black pepper, a sprig of parsley or some chopped chives — it’s a small touch, but it makes the dish pop visually and flavor-wise.
- Serve with crusty bread or buttered bread slices — a classic side, especially if you want something more filling or want to soak up that creamy sauce.
- If you’re feeling creative, add cucumber ribbons or avocado slices, maybe even cherry tomatoes for color — they add freshness and make the salad feel more substantial.
My Take — Why I Keep Coming Back to This Recipe
I make this prawn cocktail salad over and over for a few reasons. First, it hits that perfect balance: creamy sauce, fresh greens, juicy prawns, maybe a bit of avocado — all in one bite. Second, it’s quick. Third, it works in so many settings: lazy lunches, dinner parties, surprise guest nights, even as a light meal on a hot day.
I also love that the recipe feels nostalgic — a nod to those classic seafood starters from decades ago — but with modern flexibility: you can tweak sauce richness, add fresh veggies, dial up or down the spice, serve it fancy or casual. It’s like the best of both worlds: comfort food meets classy appetizer.
Every time I serve it, people ask me how long it took. When I tell them “15 minutes tops,” the look on their faces is priceless.
Related About Prawn Cocktail Salad
Quick British Prawn Cocktail Starter with Sauce
The quick British prawn cocktail starter with sauce is a classic appetizer that brings elegance to any meal without hours of preparation. Traditionally served in tall glasses or bowls, this starter combines crisp lettuce, succulent prawns, and a creamy dressing that’s both tangy and slightly sweet.
Using pre-cooked or cold-water prawns ensures you can assemble this dish in under 15 minutes, making it perfect for last-minute dinner parties or festive occasions. Variations often include crunchy cucumber, avocado slices, and a sprinkle of paprika for visual appeal.
Homemade Marie Rose Sauce for Seafood Salad
Making a homemade Marie Rose sauce for seafood salad elevates a simple prawn dish into a luxurious, flavorful meal. The sauce typically blends mayonnaise, tomato ketchup, lemon juice, Worcestershire sauce, and a touch of black pepper.
Some modern recipes add a splash of brandy or Tabasco for extra depth and spice. The creamy sauce pairs perfectly with seafood like prawns, crab meat, or cold shrimp, creating a seafood salad that’s both indulgent and refreshing.
Classic Prawn Cocktail Salad Variations with Avocado
The classic prawn cocktail salad variations with avocado provide a modern twist on a retro favorite. By adding diced or sliced avocado, the salad gains a creamy texture that complements the tender prawns and crisp lettuce.
Some variations also include cucumber, cherry tomatoes, and fresh herbs like parsley or chives for extra freshness. This adaptation keeps the dish light and nutritious while maintaining the traditional British prawn cocktail flavor profile.
Low Calorie Prawn Cocktail Salad Healthy Twist
For a lighter option, the low calorie prawn cocktail salad healthy twist replaces full-fat mayonnaise with Greek yogurt or light mayo, reducing calories while retaining creaminess.
Adding extra greens, cucumber, and a squeeze of lemon enhances freshness and provides a low-calorie, nutrient-rich starter. This healthy version is perfect for calorie-conscious diners who still want the indulgent taste of a classic prawn cocktail with Marie Rose sauce.
Make Ahead Prawn Cocktail Salad for Party Guests
The make ahead prawn cocktail salad for party guests is ideal for stress-free entertaining. Prepare the Marie Rose sauce and keep it chilled, wash and chop the lettuce, and store the prawns separately. Combine them only a few hours before serving to keep the salad fresh and crisp. Presentation is key: serve layered in glasses or bowls with a garnish of paprika, herbs, and lemon wedges.
Frozen Prawns Marie Rose Sauce Salad Recipe
Using frozen prawns for Marie Rose sauce salad recipe is a convenient solution for quick, no-cook seafood dishes. Thaw the prawns in cold water, drain, and mix with the prepared Marie Rose sauce. Add shredded lettuce, diced avocado, cucumber, or cherry tomatoes for freshness and crunch. This method ensures that even on busy days, you can assemble a classic British seafood salad in minutes.
Authentic British Seafood Cocktail Salad Dressing
The authentic British seafood cocktail salad dressing is the hallmark of a traditional prawn cocktail. Made with mayonnaise, tomato ketchup, Worcestershire sauce, lemon juice, and a touch of seasoning, it’s creamy, tangy, and slightly sweet. This dressing elevates seafood like prawns, crab, or cold shrimp into a classic appetizer suitable for both casual and formal occasions. Pairing it with crisp lettuce, avocado, and optional herbs creates a well-balanced seafood starter with rich flavors.
Spicy Prawn Cocktail Salad with Tabasco Kick
The spicy prawn cocktail salad with Tabasco kick is perfect for those who like a little heat with their seafood. Add a few drops of Tabasco or a pinch of cayenne to your Marie Rose sauce to create a lively, tangy flavor. Combine with crisp lettuce, tender prawns, and optional avocado or cucumber to balance the heat. This spicy version modernizes the traditional British prawn cocktail, offering a flavorful, bold appetizer for dinner parties or casual meals.
Frequently Asked Questions – Prawn Cocktail Salad Marie Rose Recipe
Q: What exactly is Marie Rose Sauce and why is it perfect for a prawn cocktail salad?
A: Marie Rose Sauce is a creamy, tangy British condiment made by mixing mayonnaise with tomato (usually ketchup or tomato sauce), lemon juice, and a dash of Worcestershire sauce. It’s perfect for a prawn cocktail salad because its creaminess balances the natural briny-sweetness of prawns, while the ketchup or tomato base plus a hint of lemon or pepper gives a bright, slightly tangy kick — which lifts what could be a boring seafood salad into something flavorful and satisfying.
Q: Can I make the sauce ahead of time? How far in advance?
A: Yes — the sauce is actually ideal to prepare ahead. You can mix the Marie Rose sauce up to 2–3 days before serving and store it in an airtight container in the fridge. This gives the flavors time to meld and makes your life easier when guests arrive. Just whisk again quickly before use, as the texture might separate a bit after a day or two.
Q: When should I combine the prawns with the sauce to keep salad fresh?
A: Mix the cooked prawns with the sauce no more than 2–4 hours before serving. If you leave them coated too long, the prawns can release water and the sauce may become watery, diluting flavor and messing with texture.
Q: Can I use frozen prawns (pre-cooked) or does it have to be fresh?
A: Yes — using pre-cooked frozen prawns works perfectly fine. Just thaw them properly in the fridge or under cold running water and drain them well before coating with sauce. This is especially helpful for a quick, no-cook prawn salad.
Q: What if I don’t have Worcestershire sauce or lemon juice — will the sauce still taste good?
A: The simplest version — mayonnaise + ketchup/tomato sauce — still makes a decent Marie Rose–type dressing. Without those extras, you’ll miss a bit of depth or tang, but the creamy prawn salad will still be delicious.
Q: I’m watching calories or fat — can I make a lighter version of this prawn cocktail salad?
A: Absolutely. Substitute full-fat mayonnaise with lighter mayo, or mix part of it with Greek yogurt or a lighter cream alternative to reduce richness. Skip heavier garnishes and add extra lettuce, cucumber, avocado, or other fresh vegetables for a more balanced salad.
Q: What kinds of lettuce or salad base vegetables work best?
A: Crisp lettuces like iceberg, romaine, or little gem work best because they hold up under creamy sauce and don’t get soggy too quickly. You can also toss in cucumber, avocado, or herbs to vary texture and flavor.
Q: Can I add other ingredients or variations to make the salad more interesting?
A: Yes! Add diced cucumber or avocado for extra freshness, herbs like chives or parsley, or crunchy elements like celery or apple slices. For a gourmet twist, add a splash of brandy, sherry, or extra seasoning.
Q: How should I serve the prawn cocktail salad to impress guests — any presentation tricks?
A: Serve layered in tall glasses, wine flutes, or elegant bowls — greens at the bottom, prawns + sauce on top. Garnish with lemon wedges, a sprinkle of paprika or black pepper, and fresh herbs. Serve with crusty bread or buttered slices for a classy touch.
Q: Can this salad be prepared for a party or ahead if I’m hosting guests?
A: Yes — make the sauce 1–2 days ahead, keep prawns thawed and ready, but combine them with the sauce only a few hours before serving. Keep lettuce and vegetables separate until assembly to maintain crispness.
Q: Is Marie Rose Sauce the same as American cocktail sauce?
A: Not exactly. American cocktail sauce is usually ketchup-based with horseradish for a sharp bite. Marie Rose Sauce is milder, creamier, mayo-based, with tomato, acidity, and subtle spice — ideal for salads and seafood like prawns.
Q: Can I use this salad recipe with other seafood besides prawns?
A: Definitely. While prawns are traditional, you can use cold shrimp, crab meat, or cold salmon. The creamy, tangy dressing pairs well with many seafood options, and some people even use it as a dressing for seafood sandwiches or mixed salads.
Final Thoughts
If you want a dish that’s easy, quick, budget-friendly but impressive, this prawn cocktail salad with homemade Marie Rose sauce delivers hard. It uses simple ingredients, demands little skill, but gives you a final result that tastes more elevated than its prep.
Whether you serve it in a glass for a classy vibe, or in a bowl for relaxed comfort — it stays fresh, creamy, and satisfying. So next time you feel like treating yourself, hosting friends, or just want a dish that feels special with minimal effort — grab some prawns, whip up that sauce, and assemble this seafood salad.
