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Delicate prawns encased in a piquant Marie Rose sauce and served up with creamy avocado on bread. Make this prawn sandwich your own by selecting your favourite roll or make mini versions for appetizers or canapés.
Are prawns healthy?
Prawns are generally a healthy choice. They are low in calories and high in protein so will keep you satiated for longer. They also contain a lot of essential vitamins and minerals. They do, however, contain a fairly high amount of cholesterol, although since they are so low in saturated fat, it is unlikely that eating them is going to have a significant adverse effect on your cholesterol levels.
Prawns are also safe to eat when pregnant (providing they are cooked) which is great news if you are looking for a seafood fix!
Which type of prawns should I use?
You need cooked prawns (or shrimp) for this recipe. I highly recommend buying frozen prawns so you can grab a handful whenever the mood takes you. Just leave them in the fridge for at least 4 hours before using (unless you have king prawns, in which case they make take longer).
There are around 3,000 species of prawn although the two you are most likely to come across are king prawns and cold water (or North Atlantic) prawns. In UK supermarkets you may also find the cold-water prawns simply labelled ‘prawns’.
For this sandwich, I recommend using cold water prawns. They are typically sold ready-cooked. Coldwater prawns are smaller than warm water prawns (such as King prawns) and you will find the sandwich easier to assemble with smaller prawns. In the UK these are also what are referred to as ‘shrimp’ (although in the US and other parts of the world a shrimp is used to refer to all prawn varieties).
Which bread is best?
The beauty of this sandwich is that it lends itself to all kinds of bread so take your pick! In the pictures, I used Vienna bread, which is an incredibly soft buttery roll. You can opt for a crustier bread such as baguette, or a plain old brown or white sliced loaf.
If you want to make these as a fancy starter or canape then you can also grab some cocktail blinis and layer up the ingredients for a fun drink’s accompaniment.
Ingredients & Substitutions
For a full list of ingredients and measurements jump to the printable recipe card.
- Prawns – cooked & peeled. Smaller, cold-water prawns work best and you can buy fresh or frozen (defrost before use).
- Marie Rose sauce – in the recipe below I include the ingredients to make your own simple sauce. If you are looking to make something a bit more special, then you can also use this full Marie Rose sauce recipe.
- Feeling lazy? You can buy seafood, prawn cocktail, Marie Rose or Thousand Island sauce ready-made which will all work fine.
- Avocado – ripe but firm and sliced around 0.5cm thick widthways. You can alternatively use guacamole smothered over the top layer of the bread.
- Lettuce – shredded – a couple of leaves of crisp iceberg lettuce works well but you can alternatively use any other type of leaf. Rocket/arugula adds an extra peppery dimension.
How to make it
For more detailed steps with recipe tips jump to the printable recipe card.
- Make the sauce by mixing all the ingredients together.
- Toss the prawns into the sauce.
- Add the sliced lettuce to the bottom layer of bread.
- Spoon the prawns over the top.
- Layer the avocados over the prawns and then add the final layer of bread.
Looking for more great snack recipes?
- Try these fancy cream cheese and smoked salmon open sandwiches for a fun seafood alternative.
- This is honestly the best chicken club sandwich. Ever.
- For a fishy pate to smear over bread try this smoked mackerel pate or this super easy tuna pate.
Products that work well for this recipe:
Beeswax Food Wraps
GoEat Salad Box
Delicate prawns encased in a piquant Marie Rose sauce and served up with creamy avocado. Make this prawn sandwich on your favourite bread for a tasty lunch.
The default recipe makes one sandwich.
- 80g cooked and shelled prawns/shrimp
- 1/2 small avocado, sliced
- 2 baby gem lettuce leaves, washed and shredded
- 1 bread roll, or sliced bread of your choice
For the sauce (if you don’t want to make your own sauce you can use 2 tbsp ready-made sauce)
- 2 tbsp mayo
- 1 tsp ketchup
- 1 tsp lemon juice
- 1 pinch paprika (or a dash of tobacco, or both)
- cracked black pepper, to taste
- Make the sauce by mixing the mayo, ketchup and lemon juice in a small bowl. Add the paprika and/or tabasco and black pepper to taste and combine well.
- Toss the prawns into the sauce and mix until they are well coated.
- Slice the bread in hale and then add the sliced lettuce to the bottom layer.
- Spoon the prawns evenly over the lettuce.
- Layer the avocados on top and then add the final layer of bread.
- I recommend using coldwater/North Atlantic prawns (shrimp) for this recipe as they are smaller and make the sandwich easier to assemble.
- Feel free to use frozen prawns – simply defrost for a minimum of 4 hours in the fridge before using.
- If you are only using half the avocado then leave the stone in to help keep it fresh and drizzle some lemon juice over the flesh before wrapping in clingfilm and refrigerating. Alternatively, try these easy avocado huggers.
- You can use guacamole instead of the sliced avocado if you happen to have some in.
- If you don’t want the added ‘kick’ then omit the paprika/tabasco sauce.
- Category: Lunch
- Method: No Cook
- Cuisine: British
Keywords: sandwich, prawns, shrimp, seafood, cold, lunch, snack, british,