Fruity prawn cocktail recipe

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This fruity prawn cocktail is a twist on an old favourite - and you'll only need to spend 10 minutes in the kitchen to make it!

Fruity prawn cocktail
  • healthy
  • Low-fat
  • healthy
Serves4
SkillEasy
Preparation Time10 mins
Total Time10 mins
Five A DayTwo
Cost RangeMid
Nutrition Per PortionRDA
Calories156 Kcal8%
Sugar13.9 g15%
Fat1.3 g2%
Saturated Fat0.3 g2%
Salt0.63 g
Protein21.3 g43%
Carbohydrates16.4 g6%
Salt0.63 g

This fruity prawn cocktail is a light and healthy version of one of the nation's favourite dishes.

The retro classic prawn cocktail has been gracing dinner tables in the UK for decades. Even today, it's still one of our favourite starters. Despite what you may have heard, it wasn't invented at the Berni Inn in the 1950s. In fact, it hails from California, about half a century earlier. This fruity version is a fantastic low calorie lunch idea (opens in new tab), with a tangy, fruity sauce and fat-free fromage frais instead of mayonnaise. For retro appeal, serve it in cocktail glasses, just like the chefs who originally used them during prohibition.

Ingredients

  • 350g cooked tiger prawns
  • 1 apple, cored and chopped
  • 2 sticks celery, sliced
  • 150g black or red seedless grapes, halved
  • 2tbsp freshly chopped dill, plus sprigs for garnish
  • 250g fat-free fromage frais
  • 2-3 Little Gem lettuce, sliced into rings
  • 3-4 cooked prawns, shells on, for garnish

WEIGHT CONVERTER

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Method

  1. Mix the prawns, apple, celery, grapes and dill into the fromage frais and season to taste with salt and pepper.
  2. Arrange the lettuce on plates and top with the prawn mixture and garnish with a prawn and a sprig of dill and serve.

Top tips for making fruity prawn cocktail

You can use tiger or king prawns for this recipe - it doesn't matter as long as they are big and juicy. You should be able to find them pre-cooked and pink in the chiller cabinet at supermarkets. If you can only find grey, raw prawns, just boil them for 3 minutes until they turn pink and firm, then allow them to cool before you begin.

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Sue McMahon is a former Food and Recipes Writer at GoodTo and Cooking Editor at Woman's Weekly. Her primary passion is cakes and Sue regularly travels the world teaching cake decorating. Her biggest achievement to date was winning the Prix d’honneur at La Salon Culinaire International de Londres beating over 1,200 other entries.