Prawn Cocktail Salad is one of those recipes that reminds me why simple dishes stick around for decades. You poach large prawns in lemon scented water until they curl and turn pink, then toss them in a punchy sauce made from ketchup, grated horseradish, and lemon. The celery adds crunch, and chilling everything for a few hours lets the flavors meld together.
When you are ready to eat, you pile the cold prawn mixture onto crisp lettuce and serve it with lemon wedges. The result is light, tangy, and satisfying without any fuss.
About the Recipe
This recipe works well when you want something that looks impressive but does not require special equipment or hard to find ingredients. The prawns cook quickly in simmering water, and the sauce comes together in one bowl with ingredients you probably already have. Chilling the salad ahead of time means you can prep it in the morning and serve it later without any last minute scrambling.
The horseradish gives the dressing a gentle kick, while the lemon rind and juice brighten everything up. It is the kind of dish that suits a warm afternoon or a light dinner when you want protein without anything heavy.
Why you will love this recipe
The balance between the sweet ketchup and the sharp horseradish creates a dressing that tastes nostalgic but still feels fresh. Poaching the prawns keeps them tender and juicy, and the cold temperature makes every bite refreshing. I like how the celery adds a satisfying crunch that contrasts with the soft prawns.
The recipe scales easily if you are cooking for a crowd, and because everything chills in the fridge, you can get ahead on prep. Serving it over shredded iceberg lettuce adds volume and keeps things light, while the lemon wedges give everyone a chance to adjust the brightness to their taste.
Prawn Cocktail Salad
Cooking Tips
Keep the water at a gentle simmer when you poach the prawns. If it boils too hard, the prawns can turn rubbery. Refresh them under cold water right after draining so they stop cooking and stay tender. Grate the horseradish fresh if you can find it, though prepared horseradish from a jar works fine too.
Taste the dressing before you stir in the prawns and adjust the lemon juice or seasoning to your preference. The salad tastes best when it has had at least two hours to chill, so plan ahead.
Serving and Storing Suggestions
This recipe serves about four people and takes around 15 minutes of active cooking time, plus two to three hours chilling. Serve the prawn salad in individual bowls over the shredded lettuce, with extra lemon wedges on the side. You can store leftovers in an airtight container in the fridge for up to one day, though the prawns taste best when freshly made. If you want to prep ahead, cook and chill the prawns separately, then toss them with the dressing a few hours before serving.
Similar Recipes
- Classic Shrimp Salad with Dill and Mayo
- Crab Louie Salad
- Avocado and Prawn Salad with Lime Dressing
- Thai Prawn Salad with Chili and Mint
Nutrient Benefits
Prawns are a great source of lean protein and provide selenium, which supports your immune system. They are also low in calories and contain omega 3 fatty acids that benefit heart health. The celery adds fiber and vitamin K, while the lemon juice delivers vitamin C. Horseradish has compounds that may help with digestion. This salad gives you a light meal with good nutrition and plenty of flavor without relying on heavy dressings or fried ingredients.
Prawn Cocktail Salad
Ingredients
- 32 Prawns (large, shelled and deveined)
- 2 tsp Salt
- 1/2 Lemon (sliced)
- 175 gms Tomato Ketchup
- 1 1/2 tbsp Horseradish (grated)
- 3 Celery Sticks (cut into 1/4 inch pieces)
- Juice of 1 Lemon
- 1 tbsp Lemon Rind (grated)
- Salt and Pepper
- Iceberg Lettuce Leaves (shredded, to serve)
- Lemon Wedges to garnish
Instructions
- Bring a large pan of water to a boil.
- Stir in the salt and lemon slices, then reduce the heat to low.
- Add the prawns and leave to simmer for about 3 minutes until they are cooked through, turn pink and curl.
- Drain the prawns and immediately refresh under cold running water to cool the prawns. Set aside.
- Put the ketchup, horseradish, celery and lemon rind in a bowl.
- Mix well.
- Stir in the lemon juice, salt and pepper.
- Stir in the prawns, then cover and chill for 2 to 3 hours.
- When ready to serve, stir the prawn salad and adjust the seasoning.
- Divide the shredded lettuce between salad bowls and spoon the salad on top.
- Serve at once while the salad is still chilled with lemon wedges for squeezing over.
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Frequently Asked Questions
Can I use frozen prawns instead of fresh?
Yes, frozen prawns work well. Thaw them completely in the fridge before cooking, then pat them dry with paper towels. Cook them the same way as fresh prawns.
How do I know when the prawns are cooked through?
The prawns will turn from gray to pink and curl into a loose C shape. They should feel firm but not rubbery, which usually takes about three minutes in simmering water.
Can I make the dressing spicier?
Add more horseradish to taste, or stir in a small pinch of cayenne pepper or hot sauce. Taste as you go so you do not overpower the other flavors.
What can I use instead of iceberg lettuce?
Butter lettuce, romaine, or little gem lettuce all work nicely. Choose something crisp and mild that will not compete with the tangy dressing.
How far ahead can I prep this salad?
You can poach the prawns and make the dressing up to six hours ahead. Keep everything chilled separately, then toss the prawns with the dressing two to three hours before serving for the best texture and flavor.
