This is the kind of recipe you pull out when you need something bright, crisp, and impressive with almost no effort. Sweet prawns, a tangy Marie Rose sauce, and crunchy lettuce cups come together in minutes. It tastes like a classic prawn cocktail, just lighter and easier to share.
Jump to RecipePerfect for last-minute hosting, weeknight starters, or a sunny lunch. You’ll get big flavour without turning on the oven or messing up the kitchen.
What Makes This Special
These prawn cocktail lettuce cups have all the charm of a retro favourite, but with a fresher, modern twist. Instead of heavy glasses and soggy leaves, you get bite-sized cups that are crisp, clean, and satisfying.
The Marie Rose sauce is creamy, tangy, and just a little bit spicy, hugging the prawns without drowning them. Everything comes together in 15 minutes, start to finish. It’s a low-fuss, high-reward recipe that always looks good on a platter.
What You’ll Need
- Cooked, peeled prawns (shrimp) – 400 g (about 14 oz), thawed if frozen, patted dry
- Little Gem or baby cos/romaine lettuce – 2 heads, leaves separated and kept whole
- Cherry tomatoes – 12, quartered (optional but adds colour and sweetness)
- Cucumber – 1/2, deseeded and finely diced
- Avocado – 1 small, diced (optional for creaminess)
- Fresh chives or dill – small handful, finely chopped
- Lemon – 1, cut into wedges for serving
- Smoked paprika – a pinch, for garnish
For the Marie Rose sauce:
- Mayonnaise – 6 tbsp
- Tomato ketchup – 3 tbsp
- Worcestershire sauce – 1 tsp
- Lemon juice – 2 tsp (plus more to taste)
- Hot sauce – a few dashes (optional, to taste)
- Brandy – 1 tsp (optional, classic touch)
- Sea salt and black pepper – to taste
Step-by-Step Instructions
- Prep the lettuce cups. Separate the Little Gem or baby cos leaves.Keep the smaller inner leaves for cups and save any large outer ones for layering on the platter. Rinse and pat dry so they stay crisp.
- Dice the fresh bits. Quarter the cherry tomatoes, deseed and dice the cucumber, and cube the avocado if using. Finely chop the chives or dill.Set aside.
- Make the Marie Rose sauce. In a small bowl, mix mayonnaise, ketchup, Worcestershire sauce, lemon juice, and hot sauce. Add the brandy if you like. Season with salt and pepper.Taste and adjust—add more lemon for brightness or ketchup for sweetness.
- Dress the prawns lightly. Pat the prawns dry, then toss them with just enough Marie Rose to coat—about half the sauce. You want them glossy, not swimming. Save the rest for drizzling.
- Assemble the cups. Lay out the lettuce leaves.Add a few pieces of cucumber and tomato, then spoon on the prawn mixture. Top with a small dot of extra sauce.
- Finish with garnish. Sprinkle with chopped chives or dill and a pinch of smoked paprika. Add a squeeze of lemon over the top just before serving.
- Plate it up. Arrange on a platter with lemon wedges on the side.Serve immediately while the lettuce is cold and crisp.
15-Minute Prawn Cocktail Lettuce Cups with Marie Rose
Sweet prawns, tangy Marie Rose, and crisp lettuce cups — a classic prawn cocktail made fresh and shareable in 15 minutes
Ingredients — Prawn Filling
- 400 g (14 oz) cooked peeled prawns, thawed if frozen and patted dry
- 12 cherry tomatoes, quartered (optional)
- ½ cucumber, deseeded and finely diced
- 1 small avocado, diced (optional, for creaminess)
- Fresh chives or dill, finely chopped
Ingredients — Marie Rose Sauce
- 6 tbsp mayonnaise
- 3 tbsp tomato ketchup
- 1 tsp Worcestershire sauce
- 2 tsp fresh lemon juice, plus more to taste
- A few dashes of hot sauce (optional)
- 1 tsp brandy (optional, classic touch)
- Sea salt and black pepper to taste
For Serving
- 2 heads Little Gem or baby cos/romaine lettuce, leaves separated and kept whole
- Pinch of smoked paprika for garnish
- Lemon wedges
Instructions
- Prep the ComponentsSeparate the Little Gem leaves, rinse, and pat dry. Quarter the cherry tomatoes, deseed and dice the cucumber, and cube the avocado if using. Finely chop the chives or dill. Pat the prawns completely dry with paper towels.Pat every wet ingredient dry — excess moisture from prawns, cucumber, and tomatoes dilutes the sauce and wilts the lettuce cups very quickly.
- Make the Marie Rose SauceIn a small bowl, mix the mayonnaise, ketchup, Worcestershire sauce, lemon juice, and hot sauce. Add the brandy if using. Season with salt and pepper. Taste and adjust — more lemon for brightness, more ketchup for sweetness.The sauce can be made up to 2 days ahead and kept refrigerated. Stir well and taste before using — it may need a fresh squeeze of lemon after resting.
- Dress the Prawns and AssembleToss the prawns with just enough Marie Rose sauce to coat — about half the total. You want them glossy, not swimming. Lay out the lettuce cups on a platter. Add a few pieces of cucumber and tomato to each. Spoon in the dressed prawn mixture. Add a small dot of extra sauce on top.Use less sauce than you think you need — overdressed prawns are messy and overpower the sweetness of the prawns. You can always serve extra on the side.
- Garnish and ServeScatter chopped chives or dill over each cup and dust with a pinch of smoked paprika. Squeeze a little lemon over the top just before serving. Arrange on a platter with lemon wedges. Serve immediately.Assemble at the very last moment — lettuce cups wilt within minutes under the dressed filling. Have all components ready and build on the platter right before serving.
Tips for the Best Results
- Pat prawns and cucumber completely dry — excess moisture dilutes the sauce and wilts the lettuce cups quickly.
- Use just enough sauce to coat the prawns lightly — overdressing overpowers their natural sweetness and makes assembly messy.
- Keep everything cold — warm prawns and room-temperature sauce taste flat and feel heavy.
- Assemble at the last moment — lettuce cups begin softening within minutes of being filled.
- The Marie Rose sauce keeps for up to 2 days in the fridge — make it ahead and taste before using.
- Place a small layer of cucumber at the base of each cup before the prawns — it acts as a barrier that slows moisture from reaching the lettuce.
- For a dairy-free version, use a dairy-free mayonnaise — everything else in the recipe is already dairy-free.
Keeping It Fresh
For the crunchiest bite, assemble just before serving. You can make the sauce up to 2 days ahead and store it in the fridge. Keep the prawns chilled and dry—excess moisture is the enemy of crisp lettuce.
If you need to transport, pack the components separately: lettuce in a container lined with paper towel, prawns in their sauce in a sealed tub, and garnishes in a small bag.
Assemble on site in minutes. Leftovers are safe in the fridge for up to 24 hours, but the lettuce will soften, so consider turning them into a wrap or salad the next day.
Health Benefits
- Lean protein: Prawns are high in protein and low in fat, which helps keep you satisfied without feeling heavy.
- Vitamins and fibre: Lettuce, cucumber, and tomatoes bring hydration and micronutrients, plus fibre for better digestion.
- Healthy fats: Avocado adds heart-healthy monounsaturated fats and extra creaminess without more mayo.
- Portion-friendly: Lettuce cups help with natural portion control and reduce refined carbs.
Pitfalls to Watch Out For
- Watery filling: Don’t skip patting the prawns dry, and deseed the cucumber. Water dilutes the sauce and wilts the leaves.
- Overdressed prawns: Too much sauce can overpower the sweetness of the prawns and make the cups messy.Start small and add more only if needed.
- Warm ingredients: Keep everything cold. Warm prawns and room-temperature sauce can taste flat and feel heavy.
- Tough or bitter lettuce: Choose fresh, crisp heads. If the outer leaves look tired, use the inner leaves for the cups.
Variations You Can Try
- Spicy kick: Add extra hot sauce, a pinch of cayenne, or finely chopped red chilli to the sauce.
- Citrus twist: Swap lemon for lime and add a little lime zest for brightness.
- Herb swap: Try tarragon, parsley, or basil instead of dill or chives for a different flavour profile.
- Smoky cocktail: Stir a little smoked paprika or chipotle paste into the sauce for depth.
- Greek-style: Add diced red onion, olives, and a sprinkle of feta.Use yoghurt to lighten the sauce.
- Extra crunch: Top with thinly sliced radish or a few crushed, salted pistachios.
- Lighten it up: Replace half the mayo with Greek yoghurt for a tangier, lower-calorie sauce.
- No alcohol: Skip the brandy entirely; add a touch more Worcestershire or lemon to balance.
FAQ
Can I use frozen prawns?
Yes. Thaw them fully in the fridge, then pat them very dry before tossing with the sauce. If they seem watery, blot again with paper towels.
What’s the best lettuce for cups?
Little Gem or baby cos/romaine holds its shape and has a sweet crunch.
Butter lettuce works too but is more delicate, so assemble right before serving.
Can I make the sauce ahead?
Absolutely. Store the Marie Rose sauce in an airtight container in the fridge for up to 2 days. Give it a stir and taste before using; add a squeeze of lemon if needed.
What if I don’t eat prawns?
Try cooked chicken, crab, or even chickpeas for a vegetarian version.
The same sauce works beautifully with all of them.
How do I keep the lettuce from wilting?
Keep leaves cold and dry. Don’t overdress the filling, and assemble at the last minute. A layer of cucumber at the base helps protect the leaf from excess moisture.
Is brandy necessary in Marie Rose?
No.
It’s a classic touch, but the sauce tastes great without it. Worcestershire, lemon, and a bit of hot sauce give plenty of flavour.
Can I make this dairy-free or lighter?
Use a dairy-free mayonnaise for a fully dairy-free version. For a lighter sauce, replace half the mayo with Greek yoghurt or a plant-based yoghurt.
How many does this serve?
Expect about 12–16 cups, depending on leaf size.
That serves 4–6 people as a starter or 8–10 as canapés.
Jump to RecipeIn Conclusion
These 15-Min Prawn Cocktail Lettuce Cups with Marie Rose deliver classic flavour in a fresh, modern way. They’re quick to make, easy to share, and look polished with almost no work. Keep the ingredients cold, the sauce balanced, and the assembly simple.
You’ll have a light, crowd-pleasing starter that fits any occasion—from casual drinks to dinner parties—without breaking a sweat.
