Spicy Prawn Cocktail Recipe - Easy Christmas Appetizers
Make this easy Christmas appetizer for your next holiday! Prawn cocktail with avocado and Sriracha Mayo is a unique yet fun spin on a classic.
Prawn Cocktail as a holiday appetizer is an absolute favorite, and this version adds on both the creamy texture and spicy flavors. Avocado adds a unique and fun fusion twist, while Lee Kum Kee Sriracha Mayo marries the avocado and shrimp together with spicy heat. You can even make extra prawn cocktail to use in sandwiches, on tacos, and many other ideas!
What You Will Need
Ingredients
- 300 g (about 10 oz.) raw prawns/shrimp, peeled and deveined
- 1 small avocado, diced
- 2 cups shredded lettuce or mixed greens
- Lemon wedges, for garnish
Sauce Mix
- ¼ cup Lee Kum Kee Sriracha Mayo
- 2 Tbsp. ketchup
- 1 tsp. lemon juice
- ½ tsp. Worcestershire sauce
- Pinch of smoked paprika
Made with
Lee Kum Kee products
How to make it
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Bring a pot of lightly salted water to a gentle boil. Add the prawns and cook for 2–3 minutes, until they turn pink and opaque. Drain immediately and run under cold water to stop the cooking. Pat dry and set aside.
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In a bowl, combine Lee Kum Kee Sriracha Mayo, ketchup, lemon juice, Worcestershire sauce, and smoked paprika. Mix until smooth and creamy. Taste and adjust spice level if needed.
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Add the cooled prawns to the sauce and toss until every prawn is coated evenly.
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Assemble the cocktail glass: Spoon the coated spicy prawns with the sauce into the bottom of a cocktail glass. Add a handful of shredded lettuce or mixed greens on top of the prawns. Spoon diced avocado over the lettuce layer. Place a small lemon wedge on the rim of the glass or tuck it into the side for squeezing.
Check out our recipes page for more holiday appetizer ideas!
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