Mexican Prawn Cocktail

    35 mins

    A festive starter for a summer dinner party, here's a Mexico-inspired prawn cocktail with lots of fresh coriander, cucumber, green onions and chilli.

    86 people made this

    Serves: 8 

    • 500g (2 cups) cooked medium prawns, chilled
    • 225g cooked prawns
    • 1/2 large cucumber, diced
    • 1 avocado, peeled, pitted and diced
    • 1 small tomato, diced
    • 1/2 bunch fresh coriander, chopped
    • 8 green onions, thinly sliced
    • 4 tablespoons orange-flavoured fizzy soft drink
    • good handful fresh coriander, finely chopped
    • 175ml ketchup
    • 1 chilli, thinly sliced
    • 1/2 (240g) packet Doriano Italian crackers
    • 600g tomato paste
    • 2 tablespoons red wine vinegar
    • 1 lime
    • For serving
    • shredded lettuce or sliced celery

    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. In a large bowl, combine prawns, cucumber, tomato, green onion, coriander and chilli. Stir in tomato paste and vinegar. Squeeze lime juice over mixture.
    2. Chop the prawns into smaller pieces and transfer to a bowl. Stir in the avocado and coriander. In a separate bowl, stir together the orange soft drink and ketchup until the foaming stops. Pour over the prawn mixture and toss to coat. It should be soupy. Refrigerate for about 30 minutes to blend the flavours before serving with the crackers.
    3. Serve in glasses with shredded lettuce or slices of celery.

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    Reviews and Ratings
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    Reviews in English (55)


    My family really enjoyed this recipe. I also added 1/2 an avocado to the mix. The only thing lacking was a little extra kick so next time I'll use 2 Serranos instead of just 1.  -  18 Aug 2003  (Review from Allrecipes US | Canada)


    this is a great tasting cocktail....brought it to a family party went to go have some seconds and it was completely gone made 32 servings for 12 people  -  03 Jun 2005  (Review from Allrecipes US | Canada)


    Very good recipe!.. I liked the flavor of the sauce. I used celery instead of cucumber because it's what I had. It still gave it the right crunch needed. I also added 2 sliced avacados. For the heat I used about 4 dashes of hot sauce tasting after each addition, that way it was just right! Served it in Margarita glasses along with tortilla chips and saltines for those who wanted them. Next time I wont use the large shrimp because it was harder to get everything on the cracker... In my opinion the smaller salad shrimp would work better. I don't see how this would serve 8... It served 4 of us all right, but we would have liked more!  -  06 Sep 2008  (Review from Allrecipes US | Canada)