Jamie Oliver Prawn And Avocado Cocktail

If you’re looking for a vibrant, refreshing appetizer that’s packed with flavor and takes almost no time to put together, Jamie Oliver Prawn And Avocado Cocktail is the perfect pick. Creamy avocado, juicy mango, and plump prawns come together in a zesty yogurt dressing that’s sweet, tangy, and just a little bit spicy. I served this on a warm evening, and it disappeared in minutes! (inspired by Jamie Oliver)

Ingredients Needed

• 4 tbsp Greek-style yogurt
• 2 tbsp tomato ketchup
• 1 tsp hot chili sauce (adjust to taste)
• 1 lemon (for juice and wedges)
• 300g cooked peeled prawns
• 1 small iceberg lettuce (about 400g)
• 2 ripe avocados
• 1 large ripe mango
• 1 punnet cress (optional)

How To Make Jamie Oliver Prawn And Avocado Cocktail

1. Mix the Dressing:
   In a bowl, combine the yogurt, ketchup, chili sauce, and a generous squeeze of lemon juice. Season with a little salt and pepper, then stir until smooth. Toss the prawns into the dressing and mix until they’re fully coated.
2. Prepare the Veg and Fruit:
   Finely shred the lettuce and keep it chilled until you’re ready to plate. Slice the avocados in half, remove the pit and peel, and cut into thin slices. Cut the mango cheeks away from the stone, score in a crisscross pattern, and scoop out the chunks.
3. Assemble the Cocktail:
   Divide the shredded lettuce between 6 small bowls or plates. Top with mango chunks and avocado slices, arranging them artfully for presentation.
4. Finish With Prawns and Garnish:
   Spoon the dressed prawns on top. If using cress, snip it into small clusters and scatter it over. Drizzle with a little more chili sauce if you like extra heat. Add a lemon wedge to each plate for squeezing at the table.

Why I Love This Recipe

It’s hard to beat how easy and delicious this dish is. The prawns bring protein, the avocado adds creaminess, and the mango brightens everything up. It’s a little retro in all the best ways, and yet it feels totally modern thanks to the chili-kicked yogurt dressing.

Recipe Tips

• Use ripe but firm avocados and mangoes—they should slice easily without going mushy.
• Keep lettuce crisp by shredding it just before serving or keeping it chilled.
• Adjust the spice level to your liking with more or less chili sauce.
• Prepare in advance—make the dressing and chop ingredients ahead, but assemble just before serving.
• Serve chilled for the freshest, most vibrant result.

What To Serve With Jamie Oliver Prawn And Avocado Cocktail

• Zucchini salad
• Panzanella
• Mango salsa
• Tomato and feta salad
• Yogurt flatbread
• Cheesy Welsh rarebit
• Stuffed mushrooms
• Romesco sauce

How To Store Jamie Oliver Prawn And Avocado Cocktail

• In the Fridge: Store leftovers in an airtight container for 3 to 4 days. Keep the lettuce and dressing separate if storing unassembled.
• In the Freezer: Not recommended—avocado and lettuce do not freeze well and become mushy when thawed.

FREQUENTLY ASKED QUESTIONS

• What is prawn and avocado cocktail sauce made of?
  It’s a blend of Greek yogurt, tomato ketchup, chili sauce, lemon juice, and seasoning.
• Can I use frozen prawns?
  Yes! Just be sure to thaw and pat them dry before using to avoid a watery dressing.
• Why is my cocktail watery?
  It’s usually from excess liquid in the prawns or overripe fruit. Drain well and assemble last-minute for best results.
• Why does it taste bland?
  You may need more lemon juice or seasoning in the dressing—taste and adjust before serving.
• Can I make this ahead?
  Prep the dressing, lettuce, mango, and avocado ahead of time—but combine everything just before serving for peak freshness

Nutrition Facts

Amount Per Serving

• Calories 596.1
• Calories from Fat 405.4
• Total Fat 45g
• Saturated fat 20g
• Sodium 1017.4mg
• Potassium 1067.1mg
• Carbohydrates 35.8g
• Net carbs 17.8g
• Fiber 18g
• Sugar 18.4g
• Protein 17.1g

Try More Jamie Oliver Recipes:

• Jamie Oliver Cheesy Welsh Rarebit
• Jamie Oliver Smoked Mackerel Pate
• Jamie Oliver Burrata With Cherry Tomatoes Recipe