King Prawn Cocktail with Avocado & Baked Potatoes

Serving size

1 person 2 people 4 people

Ingredients

1 little gem lettuce (use half)
1 midi cucumber (use half)
1 avocado (use half)
75g seasonal tomatoes (use half)
80g almond yoghurt (use half) (Nuts)

(Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
6 baby potatoes
1 handful of fresh dill (use half)
1 unwaxed lime (use half)
90 raw peeled king prawns (Crustaceans)

(King prawn (99%), Salt)
2 tbsp sundried tomato paste (use half)

(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
1 tbsp smoked paprika (use half)

Allergens

Contains: Crustaceans, Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	84Kcal	665Kcal
	350kJ	2783kJ
Fat	4.2g	33g
of which saturates	0.7g	5.8g
Carbohydrates	8g	63g
of which sugars	1.6g	13g
Protein	3.5g	28g
Salt	0.22g	1.7g
Fibre	1.5g	12g

Ingredients

180g raw peeled king prawns (Crustaceans)

(King prawn (99%), Salt)
1 avocado
2 tbsp sundried tomato paste

(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
80g almond yoghurt (Nuts)

(Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
1 little gem lettuce
1 handful of fresh dill
1 unwaxed lime
75g seasonal tomatoes
1 tbsp smoked paprika
1 midi cucumber
6 baby potatoes

Allergens

Contains: Crustaceans, Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	88Kcal	572Kcal
	369kJ	2392kJ
Fat	5.5g	36g
of which saturates	1.0g	6.2g
Carbohydrates	6g	39g
of which sugars	1.7g	11g
Protein	3.9g	25g
Salt	0.26g	1.7g
Fibre	1.6g	10g

Back

1/3 daily fibre 4 of 5 a day Low sat fat

King Prawn Cocktail with Avocado & Baked Potatoes

Prep time: 20 mins

Total time: 35 mins

Cuisine: British

Food group: Shellfish

A classic king prawn cocktail, made with light and creamy almond yoghurt. Served on crisp lettuce and baked baby potatoes. Cooling cucumber, avocado and juicy tomatoes for veggies. Fresh dill and a pinch of paprika to finish.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Preheat the oven to 240C/ fan 220C / gas mark 8 / air fryer 200C. Place the whole potatoes (halve any larger ones) on a baking tray and toss with 2 tsp oil, a pinch of sea salt and black pepper. Bake for 30-35 mins / air fryer 25-30 mins, until golden and soft.
Make the prawn cocktail sauce; roughly chop the dill. Zest the lime into a bowl. Add the yoghurt, sundried tomato paste, juice from the lime, half the dill and a pinch of paprika. Season with sea salt and black pepper, mix well, then set aside.
Heat a frying pan with 2 tsp oil on medium-high heat. Add the prawns and cook for 2-3 mins, until the prawns are pink and cooked through. Season with sea salt and black pepper.
Trim the lettuce and carefully separate the leaves. Peel, destone and thinly slice the avocado. Thinly slice the cucumber at an angle. Quarter the tomatoes.
Place the baked potatoes and lettuce leaves on plates, then fill with the avocado, cucumber, tomatoes and prawns. Drizzle with the cocktail sauce. Garnish with the remaining dill and paprika.