Seafood Recipes

7-layer Prawn CocktailSalad

Layers of prawns, pasta, avocado and cheddar sit beneath crisp lettuce and cucumber ribbons, finished with a tangy mayonnaise and tomato dressing.

7-layer Prawn Cocktail Salad
10 People
Serves
1 hour Mins
Prep Time
15 Mins
Cook Time
Medium
Difficulty
Australian
Cuisine
The Recipe

About This SeafoodDish

Indulge in our vibrant 7-Layer Prawn Cocktail Salad, a perfect dish for entertaining or a refreshing meal. This visually stunning salad combines layers of crisp lettuce, ripe tomatoes, creamy avocado, tangy cocktail sauce, and succulent prawns sourced from Pearl Seafoods. Each bite offers a delightful mix of textures and flavours, making it a crowd-pleaser at any gathering. Enjoy the convenience of ordering fresh prawns online from Pearl Seafoods for easy delivery across Sydney and elevate your next meal!

Ingredients

  1. 500g cooked tiger prawns, peeled (reserve 7 whole for garnish)
  2. 250g spiral pasta
  3. 1 baby cos lettuce, chopped
  4. 2 large tomatoes, diced
  5. 2 avocados, diced
  6. ½ red onion, finely sliced
  7. 3 Lebanese cucumbers (2 thinly sliced, 1 shaved into ribbons)
  8. 1 cup shredded cheddar cheese
  9. 1 cup mayonnaise
  10. ½ cup tomato sauce
  11. 2 tablespoons lemon juice, divided
  12. 1 tablespoon Worcestershire sauce
  13. Salt and pepper, to taste
  14. Fresh chives or dill, chopped (for garnish)
  15. Lemon wedges, for serving

Method

  1. Cook the spiral pasta in a large saucepan of salted boiling water according to the package instructions. Once cooked, refresh the pasta under cold water, drain, and set aside to cool.
  2. While the pasta cooks, peel the tiger prawns, leaving 7 with tails intact for garnish. In a bowl, combine the chopped tomatoes and chives. Season to taste. In a separate bowl, mash the avocados and mix in a little of the lemon juice. Thinly slice 2 of the Lebanese cucumbers and use a vegetable peeler to create ribbons from the remaining cucumber.
  3. For the cocktail sauce, combine the mayonnaise, the remaining lemon juice, the tomato sauce and the Worcestershire sauce in a bowl until thoroughly mixed. Season with salt and pepper to taste.
  4. Toss the cooked pasta to loosen.
  5. Spread the cocktail sauce across the bottom of a 3L trifle bowl. Layer in the shredded lettuce, followed by the sliced red onion, the cooked prawns, the chopped cucumber, the pasta, the shredded cheddar and the mashed avocado, smoothing the top layer.
  6. Arrange the remaining prawns along one side of the bowl. Roll the cucumber ribbons into coils and place them around the inner edge of the bowl on either side of the prawns. Fill the centre of the bowl with the tomato mixture and finish with the reserved chopped chives or dill and the lemon wedges to serve.
From Our Kitchen

Chef's Tip

A layered prawn cocktail salad is all about contrast, colour, and texture. Sweet prawns, creamy avocado, crisp lettuce, juicy tomatoes, and rich cocktail sauce combine to create a dish that feels both fresh and indulgent. Layering the ingredients keeps every component distinct while allowing the flavours to come together beautifully when served, making it a vibrant seafood centrepiece perfect for entertaining.

FEATURED

FeaturedProduct

Sale
Whole cooked tiger prawns, shell and head on, on crushed ice with lemon and parsley

Fresh Cooked Tiger Prawns

10/15 / Whole / 1kg

Premium cooked tiger prawns prepared fresh for seafood platters, entertaining and easy home dining.

$42.00 kg
$42.00 kg
VIEW PRODUCT
NUTRITION

NutritionPerServing

  • Calories 310 kcal
  • Total Fat 18.0 g
  • Total Carbohydrate 22.0 g
  • Protein 16.0 g
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