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Prawn Cocktail with Avocado

This classic starter gets a punchy update from the Hairy Bikers in the form of fiery central American additions.

Prep Time

    •    Prep time: less than 30 minutes
    •    Cook time: no cooking required
    •    Yield: Serves 4


For the prawn cocktail:

    •    8 dashes Tabasco
    •    1 lime, juice and zest
    •    6 radishes, trimmed, finely sliced
    •    1 shallot, peeled, very finely diced
    •    150ml/5fl oz low-fat crème fraîche
    •    150ml/5fl oz ready-made gazpacho
    •    salt and freshly ground black pepper
    •    1 red chilli, stalk removed, finely diced
    •    2 tomatoes, skins removed, flesh diced
    •    500g/1lb 2oz frozen Atlantic orawns, de-frosted, drained
    •    small bunch fresh coriander leaves, chopped, plus extra sprigs to garnish

To serve:

    •    4 sprigs fresh coriander
    •    4 pinches cayenne pepper
    •    2 small baby gem lettuces, shredded
    •    4 large fresh cooked prawns, heads and shells intact
    •    1 large ripe avocado, peeled, stone removed, flesh sliced lengthways


  1. For the prawn cocktail, mix together all of the prawn cocktail ingredients in a bowl until well combined. Season, to taste, with salt and freshly ground black pepper.
  2. To serve, divide the shredded lettuce equally among four serving dishes. Arrange the avocado slices on top, then spoon over the prawn cocktail mixture. Sprinkle over a pinch of cayenne pepper and garnish with a shell-on prawn and a sprig of coriander. Serve immediately.

This great family recipe is thanks to BBC Recipes at


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