The Sizzle That Started It All

The first time I made this salad, the smell of garlic butter prawns hit me like a wave. It was golden hour, and the kitchen glowed. The avocados were creamy, the lettuce crisp. Ever wondered how you could turn a simple salad into something unforgettable in 20 minutes? This dish does it. The mix of hot prawns and cool greens is magic. Try it—your kitchen will smell like a seaside bistro.

My Prawn Salad Disaster (And Why It Worked)

My first try, I forgot to thaw the prawns. Ice crystals flew as I panicked. But guess what? They still sizzled perfectly in garlic butter. Home cooking isn’t about perfection—it’s about flavor and fun. That “mistake” taught me to relax. Now I laugh when things go sideways. Share your kitchen fails below—did a flop ever turn into a win?

Why This Salad Tastes So Good

– The prawns get a smoky kick from paprika and Worcestershire sauce. – Creamy avocado balances the tangy lime in the dressing. Which flavor combo surprises you most? Is it the garlic butter with sweet prawns? Or the mayo-tomato sauce mix? Vote with your fork—this salad is a flavor party.

A Salad With a Backstory

This dish nods to the 1960s British prawn cocktail, but with a modern twist. The garlic butter? That’s my grandma’s touch. *Did you know Worcestershire sauce was invented by accident in 1835?* It’s now a pantry hero. Cultures mix here—just like the flavors. Tell me: What’s your family’s secret sauce?

Ingredients:

Ingredient	Amount	Note
Frozen jumbo prawns	500g	Cooked, peeled, thawed
Garlic butter	2 Tbsp
Avocados	3
Cos lettuce	1 head
Mayonnaise	½ cup
Tomato sauce	3 Tbsp
Lime juice	1 Tbsp
Worcestershire sauce	2 tsp
Paprika	½ tsp

How to Make Quick Garlic Butter Prawn Cocktail Salad

Step 1 Wash and slice the cos lettuce. Arrange it on a platter. Thinly slice the avocados. Layer them over the lettuce. (Hard-learned tip: Sprinkle lime juice on avocados to keep them green.)
Step 2 Mix mayo, tomato sauce, lime juice, Worcestershire, and paprika. Chill the sauce until needed. This is called Marie Rose sauce. It’s tangy and creamy.
Step 3 Heat garlic butter in a pan. Fry prawns for 1 minute per side. They’ll turn pink and juicy. Place them on the salad.
Step 4 Drizzle the sauce over the salad. Add lime wedges for extra zing. Serve right away. Enjoy the fresh flavors. What’s your go-to salad topping? Share below!
Cook Time: 10 minutes Total Time: 20 minutes Yield: 4 servings Category: Lunch, Salad

3 Fun Twists on This Salad

Spicy Kick Add chopped jalapeños or a dash of hot sauce to the dressing. It’ll wake up your taste buds.
Vegetarian Swap Skip the prawns. Use grilled halloumi or chickpeas instead. Still packed with protein.
Summer Style Toss in fresh mango or peaches. Sweet and savory is a winning combo. Which twist would you try first? Vote in the comments!

Serving Ideas & Pairings

Serve with crusty bread or crispy tortilla chips. Garnish with fresh cilantro or chives. Pair with a chilled white wine or a zesty lime soda. Both complement the garlic butter. Which would you choose tonight? Let us know!

Keep It Fresh or Freeze It

Store leftovers in the fridge for up to 2 days. Keep the dressing separate to avoid soggy greens. Freeze cooked prawns in airtight bags for 1 month. Thaw in the fridge overnight. *Fun fact*: Avocado slices stay green longer if brushed with lime juice. Batch-cook prawns and sauce, but assemble salad fresh. Why this matters? Prepped ingredients save time on busy nights. Ever tried freezing avocado? Share your hacks below!

Oops-Proof Your Salad

Prawns rubbery? Cook just 1 minute per side—overcooking ruins texture. Dressing too thin? Add mayo by the spoonful until creamy. Avocado browning? Toss slices in extra lime juice. Why this matters? Small tweaks make big flavor wins. My neighbor once forgot the Worcestershire sauce—total flavor flop! What’s your worst kitchen mishap?

Your Questions, Answered

Q: Can I make this gluten-free?
A: Yes! Swap Worcestershire for gluten-free soy sauce.
Q: How far ahead can I prep?
A: Sauce keeps 3 days; assemble salad same day.
Q: No tomato sauce?
A: Use ketchup or blended roasted red peppers.
Q: Can I double the recipe?
A: Absolutely—just use a bigger pan for prawns.
Q: Swap for shrimp?
A: Smaller shrimp work—reduce cooking time to 30 seconds.

Let’s Dish!

This salad’s my go-to for summer lunches. Creamy, zesty, and done in 20 minutes. Tag
@SpoonSway on Pinterest with your creations. Did you try a twist? Tell me in the comments! Happy cooking! —Sarah Cooper.