Avocado with Prawns
Avocado with prawns is a retro starter that still earns its place on the table, and it takes about ten minutes because the prawns are bought cooked. Creamy avocado halves are filled with prawns in a lemony paprika mayonnaise, with nothing to heat and nothing to wash up but a bowl. Serve two halves as a light lunch, or one half each as a starter for four.
- Total
- 10 min
- Prep
- 10 min
- Serves
- 2
- Per serving
- 465kcal
Choosing ripe avocados and prawns
A ripe avocado should give slightly when you press near the stalk and have a creamy, buttery flesh when you cut it. Use cooked, peeled cold-water prawns from the fridge counter or a good frozen bag. If you are using frozen prawns, defrost them overnight in the fridge, then drain them and pat them dry. If you want to cook your own, boiled prawns shows how, and takes just a few minutes.
How to assemble avocado with prawns
Tap a time to start a timer.
- Dry the prawns Tip the prawns onto kitchen paper and pat them dry. Wet prawns thin the dressing and make the filling runny.
- Mix the dressing Stir the mayonnaise, 1 tbsp lemon juice and the paprika together in a small bowl with a grind of pepper. Taste before adding any salt, as prawns are already salty.
- Coat the prawns Fold the prawns into the dressing until they are evenly coated. Stir in some chopped dill or chives if you are using them.
- Prepare the avocados Just before serving, cut the avocados in half lengthways and twist them apart. Remove the stones and brush the cut flesh with a little lemon juice to stop it browning.
- Fill and serve Spoon the prawn mixture into the hollows, piling it up generously. Finish with a dusting of paprika and the herbs, and serve with lemon wedges, salad leaves and brown bread.
Serving ideas
The filling works as a starter or a light lunch, with buttered brown bread and a salad of rocket or watercress. For something heartier, the same prawn and avocado pairing goes into a prawn wrap with avocado, and prawns with melon is another cold starter that needs no cooking.
Common problems and fixes for avocado with Prawns
- The avocado turns brown before you serve it.
- Cut the avocados at the last minute and brush the cut flesh with lemon juice. If you must prepare them ahead, cover the halves with cling film and keep them in the fridge for no more than 30 minutes.
- The filling is watery and slides off.
- Pat the prawns dry with kitchen paper, and drain thawed prawns well. Use thick mayonnaise rather than a thin salad cream.
- The avocado is hard or has no flavour.
- Choose fruit that gives slightly when pressed near the stalk. A hard avocado ripens in 1–2 days in a paper bag with a banana, and an overripe one with brown patches will taste bitter.
Frequently asked questions about avocado with Prawns
Can you make avocado with prawns ahead of time?
You can mix the prawns and dressing up to 24 hours ahead and keep them covered in the fridge, but cut the avocados only just before serving. Eat any leftovers the same day, and keep the dish cold at all times.
What can I use instead of mayonnaise?
Mix 2 tbsp of natural yoghurt with 2 tbsp of crème fraîche for a lighter dressing, or add a spoonful of tomato ketchup and a dash of Tabasco to the mayonnaise for a Marie Rose sauce.
Can I use raw prawns?
Yes, but cook them first. Boil raw king prawns for 2–3 minutes until pink and opaque, then cool them completely before mixing them with the dressing.
What goes well with it?
Buttered brown bread, a handful of rocket or watercress, and a glass of chilled white wine are the classic partners. Cherry tomatoes or cucumber add freshness.
How did you like the recipe?
4.7 / 5 · 4 ratings
