This simple recipe for spot prawn cocktail showcases the delicate sweetness of wild-caught spot prawns from Alaska, serving it alongside an easy, ketchup-based cocktail sauce. Spot prawns are naturally full of flavor — they’re often referred to as the lobster of Alaska — so they’ll make one of the finest versions of shrimp cocktail you’ve ever tasted. Prepare this spot prawn cocktail recipe as an indulgent appetizer when you’re hosting a gathering. Or, turn it into your new favorite snack when you’re in the mood to treat yourself.
Peeling the spot prawns is the most time-consuming aspect of this recipe. A set of kitchen shears will make peeling spot prawns much easier. Note that while classic shrimp cocktail recipes may direct you to leave the tails on for presentation, spot prawn shells are spiny, so you’ll want to remove the entire shell, tail and all.
You can reserve the spot prawn shells that you’ve peeled from the prawns to make a spot prawn stock, as they’re full of flavor. They can be preserved in the freezer until you’re ready to use them in recipes like Cajun Spot Prawns and Cheesy Grits.
Note: Spot prawns vary greatly in size as they are a wild-caught protein. Please adjust cooking times as needed and keep a close eye on your spot prawns as they poach to avoid overcooking which will produce a tough bite.
