Bloody Mary Prawn Cocktail

by melathome

Do you need some extra zest in your life? Well, what better way to try than with a twist on a classic cocktail. Join me in making Bloody Mary Prawn Cocktails! A perfect combination that pairs the refreshing flavours of a cocktail with the deliciousness of tiger prawns. Trust me, this is a recipe you’ll want to save and keep to whip up all summer.

I’ve always been a fan of bold flavours and a Bloody Mary is no exception. The heady mix of fiery tomato juice, tangy Worcestershire sauce, and a generous splash of vodka is nothing short of intoxicating – and I do like mine spicy. Now, imagine those flavours in a salad- mmmm so lovely.

The secret is all in the dressing, and that’s what sets this Bloody Mary Prawn Cocktail apart. Ridiculously simple to make, I took the classic Bloody Mary flavours and added a hint of horseradish for that extra kick, along with a touch of freshly squeezed lemon juice, a sprinkle of celery salt and you could always add (even) more vodka…

We should probably take a moment to discuss the prawns! I love a plump, succulent, jumbo tiger prawn and they’re perfect for this cocktail. I used cooked prawns here, sautéed with chilli, garlic and parsley before being added to the cocktails, but you could use raw and simply cook them in the same way for a minute or so longer.

My Bloody Mary Prawn Cocktails truly are a celebration of summer! They’re prawn cocktails that know how to make a statement. So, the next time you’re hosting a brunch, gathering with friends, or simply want to treat yourself to a bit of an indulgence, reach for a Bloody Mary Prawn Cocktail. I’ll be waiting on the terrace for you…

Do you need some extra zest in your life? Well, what better way to try than with a twist on a classic… Starters starter, prawns, seafood European Print This
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • For the dressing:
  • 4 tbsp olive oil
  • 2 tbsp sherry vinegar
  • 100ml passata
  • 1 lemon, juice of
  • 50ml vodka
  • A splash of Worcestershire sauce
  • 2 tsp horseradish
  • 2 tsp hot sauce
  • A pinch of celery salt
  • 4 tbsp mayonnaise
  • 1 tbsp maple syrup
  • 2 little gem lettuces
  • 300g cherry tomatoes
  • 2 sticks celery
  • 1/4 cucumber
  • 1 avocado
  • 2 spring onions
  • A splash of olive oil
  • 1 tbspn butter
  • 2 cloves grated garlic
  • 1 small handful freshly chopped parsley
  • 1/2 tsp chilli flakes
  • 12 extra large tiger prawns, 8 peeled and veined, 4 in their shells


Start by preparing the dressing and simply whisking all the ingredients together. Refrigerate until ready to use.

Pull the leaves away from cos lettuces, keeping the large ones in tact. Chop the smaller ones and add to a bowl. Halve the cherry tomatoes, finely slice the celery, dice the cucumber ands avocado, thinly slice the spring onions and add them all to the same bowl. Refrigerate until ready to serve.

When ready to serve, add the splash of oil and butter to a frying pan. Heat to melt and then add the grated garlic, chopped parsley and chilli flakes. Add all the prawns and toss for only a couple of minutes to heat and add flavour but be careful not to over cook. Remove the pan from the heat.

Assemble the cocktails by arranging the cos lettuce leaves to line the serving dishes. Pour the dressing over the salad and toss. Spoon some of the salad on to the arranged lettuce leaves and then add a couple of peeled prawns along with pan juices. Add another layer of salad and then end with the prawn still in its shell on top. Scatter over a few edible flowers and serve with thinly sliced and toasted sourdough.

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