Mini Shrimp Cocktail Bites

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2 tablespoons good-quality low-fat mayonnaise

1 tablespoon low-fat Greek yoghurt

1/4 cup (60ml) tomato sauce (ketchup)

1 tablespoon lemon juice, plus lemon wedges to serve

1/2 iceberg lettuce

18 crackers

18 small cooked prawns, peeled, deveined

18 flat-leaf parsley leaves



Directions for Mini Shrimp Cocktail Bites

  1. For the cocktail sauce, whisk together mayonnaise, yoghurt, tomato sauce, lemon juice and some sea salt and freshly ground black pepper in a PYREX bowl. Taste and adjust to your liking. Set aside.
  2. Take the greenest leaves from the iceberg lettuce, roll them up and thinly slice into shreds
  3. Top each cracker with a tiny smear of cocktail sauce, a good pinch of shredded lettuce, a lemon wedge and a prawn. Top with a parsley leaf and serve on Corelle dinnerware