Prawn cocktail

Ingredients

• 907 g (2 lb)prawns
• 828 ml (3½ cups)water
• 1celery stalk
• 2garlic cloves
• 2.5 ml (½ tsp)salt
• 2bay leaves
• ¼onion
• 828 ml (3½ cups)prawn stock
• 907 g (2 lb), cut into piecesprawns
• 480 ml (2 cups)tomato ketchup
• 60 ml (¼ cup)lime juice
• 3 pinchespepper
• 15 ml (1 tbsp)soy sauce
• 15 ml (1 tbsp)Worcestershire sauce
• 1, choppedserrano or jalapeño chilli
• 160 g (1 cup), choppedred onion
• 80 ml (⅓ cup), choppedcoriander
• 150 g (1 cup), choppedtomato
• 75 g (½ cup), choppedcucumber
• 1, dicedavocado
• OptionalValentina or habanero hot sauce

Instructions

1. 1

   Make the stock

   Bring 828 ml (3½ cups) water to the boil with the celery, ¼ onion, garlic and salt.

2. 2

   Cook the prawns

   Add 907 g (2 lb) prawns and cook for about 4 minutes.

3. 3

   Check for doneness

   If the prawns are raw, they are ready when they turn pink and white. The recipe also recommends this cooking step for already-cooked prawns to flavour the stock.

4. 4

   Cool and strain

   Leave the mixture to cool, then separate the prawns and vegetables from the stock.

5. 5

   Mix the sauce

   Combine the prawn stock with the ketchup, soy sauce, Worcestershire sauce, pepper and lime juice. Stir until mixed.

6. 6

   Add the vegetables

   Stir in the prawns, cucumber, coriander, tomato and red onion until combined.

7. 7

   Fold in avocado

   Add the diced avocado last so it is less likely to break up as you mix.

8. 8

   Chill and serve

   Refrigerate the cocktail and serve cold.

What is Mexican prawn cocktail?

Mexican prawn cocktail is a chilled mixture of prawns, vegetables and a bright, tomato-based sauce. It belongs to a broad family of Latin American seafood cocktails, with recipes varying by region and household.

This version builds flavour with a quick prawn stock, then adds lime, soy and Worcestershire sauce to the ketchup. Fresh cucumber, tomato, red onion and coriander bring crunch and freshness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 680 calories, 103g protein, 43g carbs, 10g fat.

Prawns provide most of the protein, while ketchup and the chopped vegetables contribute much of the carbohydrate. Avocado supplies most of the fat, with additional sodium coming from the stock, salt, soy and Worcestershire sauces. Pair a portion with salad or extra cucumber if you want more vegetables alongside it.

A quick prawn stock

Aromatics first: celery, onion, garlic and bay leaves flavour the water while the prawns cook. The recipe calls for the cooking liquid to be used as prawn stock in the cocktail sauce.

Keep the cook brief: the prawns are cooked for about 4 minutes. Watch for the pink-and-white colour cue if starting with raw prawns, and avoid leaving them in the hot liquid longer than needed.

Building the sauce

Tomato base: ketchup gives the sauce its sweet, savoury body. Lime juice cuts through it with acidity, while soy and Worcestershire sauces add depth.

Seasoning: pepper is mixed into the sauce before the vegetables go in. The optional Valentina or habanero sauce can be served alongside for anyone who wants extra heat.

Keep the vegetables distinct

Small pieces: chopping the cucumber, tomato and red onion makes them easy to scoop with the prawns. Coriander adds a fresh, herbal note throughout.

Avocado last: fold it in gently after the other ingredients are combined. This helps the cubes stay intact rather than turning the sauce cloudy.

Chilling and serving

Chill the finished cocktail before serving, as directed, so it is properly cold. The recipe does not give a specific chilling time, so allow enough time for it to cool through.

Serve it in individual glasses or bowls, making sure each portion includes prawns, vegetables and plenty of sauce. It also works as a starter before a larger meal.

What to serve alongside

The cocktail is juicy and tangy, so crisp tostadas or plain crackers make useful accompaniments for scooping. Keep the sides simple so they do not compete with the lime and fresh vegetables.

For a fuller meal, serve it with a green salad or extra sliced cucumber. Offer hot sauce separately so each person can adjust the heat.

Recipe notes & tips

• Use a large pan so the prawns can cook evenly in the water and aromatics.
• If the prawns are raw, look for the pink-and-white colour change as a doneness cue.
• Let the stock cool before mixing it with the other sauce ingredients.
• Chop the vegetables into similar-sized pieces for an even mix.
• Add the avocado only after the other ingredients are combined.
• Serve any extra hot sauce on the side so diners can choose their own heat level.

Variations

• Extra heat: Serve with Valentina or habanero sauce, as suggested in the ingredient list.
• More lime: Add a little extra lime juice at the table for a sharper finish.
• Crunchier mix: Increase the cucumber and keep it in small, crisp pieces.
• Avocado on top: Spoon the diced avocado over each serving instead of mixing it through.
• Milder cocktail: Leave out the serrano or jalapeño chilli.

Common mistakes to avoid

• Overcooking the prawns: Cook for about 4 minutes and check for the stated pink-and-white colour change if they are raw.
• Mixing in avocado too early: Add it at the end to help the cubes hold their shape.
• Using warm stock: Let it cool before combining it with the sauce ingredients.
• Uneven chopping: Cut the vegetables into similarly sized pieces so every spoonful is balanced.
• Adding hot sauce to the whole batch: Serve it separately if you want to keep the heat adjustable.

How to store

Keep the cocktail covered in the refrigerator and eat it within 1–2 days. Stir gently before serving; avoid reheating, as this dish is served cold.

Frequently asked questions