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Shrimp Burger - Time to throw a Shrimp on the BBQ with this Prawn Cocktail Burger and hand cut chips. Serve on crisp lettuce with cocktail sauce for a delicious dinner.

Prawn (Shrimp) Cocktail Burger

Time to throw a Shrimp on the BBQ with this Prawn Cocktail Burger and hand cut chips. Serve on crisp lettuce with cocktail sauce for a delicious dinner.
5 from 2 votes
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Course: Main Course
Cuisine: British, Modern Australian
Keyword: Avocado, Burger, Cocktail sauce, Hand Cut Chips, Lime, Paprika, Prawn Burger, Prawn Cocktail, Shrimp Burger, Shrimp Cocktail Burger
Total Time: 30 minutes
Servings: 4

Equipment

  • Oven
  • Baking tray
  • Microwave
  • Frying pan or BBQ
  • Stovetop

Ingredients

  • 350 g prawn cutlets
  • 2 large potatoes
  • 1.5 tablespoon tomato sauce
  • 2 tablespoon mayonnaise
  • 1 teaspoon Dijon mustard
  • ½ teaspoon Worcestershire sauce
  • 1.5 tablespoon Greek yoghurt
  • 2 Lime
  • 2 tablespoon olive oil
  • 1 cos lettuce
  • 1 Lebanese cucumber
  • 1 avocado
  • 1 red chilli
  • 30 g butter
  • ½ teaspoon smoked paprika
  • 4 burger buns
  • Salt
  • Pepper

Instructions

  • Preheat your oven to 220 C. Get out a baking tray and remove prawns from the fridge.
    350 g prawn cutlets
    Get out a baking tray and remove prawns from the fridge.
  • Slice potatoes into wedges, add to a bowl, cover with water and zap in the microwave for 5 minutes.
    2 large potatoes
    Add potato wedges to a bowl and cover with water.
  • To make cocktail sauce, in a small bowl mix tomato sauce, mayonnaise, Dijon mustard, Worcestershire Sauce, Greek yoghurt, juice of 1 lime, salt and pepper (opt.). Set aside.
    1.5 tablespoon tomato sauce, 2 tablespoon mayonnaise, 1 teaspoon Dijon mustard, ½ teaspoon Worcestershire sauce, 1.5 tablespoon Greek yoghurt, 2 Lime, Salt, Pepper
    In a small bowl mix tomato sauce, mayonnaise, Dijon mustard, Worcestershire Sauce, Greek yoghurt, lime juice, salt and pepper.
  • Drain potatoes and lay on the baking tray. Drizzle over olive oil, salt and pepper and cook in oven for 20 minutes, or until they become golden wedges.
    2 tablespoon olive oil, Salt, Pepper
    Lay potatoes on the baking tray. Drizzle over olive oil, salt and pepper.
  • Pull apart lettuce leaves. Use a peeler to slice cucumber into ribbons. Slice avocado. Finely slice chilli if you want to add some kick, making sure you don’t touch other ingredients. Cut 1 lime into wedges. Set aside.
    2 Lime, 1 cos lettuce, 1 Lebanese cucumber, 1 avocado, 1 red chilli
    Prep lettuce, cucumber, avocado, chilli and lime.
  • Heat a frying pan on medium high heat. Add butter, melt, then add prawns to the pan and sprinkle over paprika and ½ teaspoon salt. Cook for 2-3 minutes each side.
    350 g prawn cutlets, 30 g butter, ½ teaspoon smoked paprika, Salt
    Cook prawns in a frying pan with butter. Sprinkle over paprika and salt.
  • Slice buns in half and place in the oven for just a minute or two, resting cut side on the oven rack. This should give you light scorch marks.
    4 burger buns
    Slice buns in half.
  • Layer burger base, crisp lettuce, prawns (spoon over paprika butter), avocado slices, cocktail sauce, cucumber ribbons and chilli if using. Serve with a side of chips, remaining sauce and lime wedges.
    1 cos lettuce, 1 Lebanese cucumber, 1 avocado, 1 red chilli, 2 Lime
    Shrimp Burger - To serve, layer burger base, crisp lettuce, prawns, avocado slices, cocktail sauce, cucumber ribbons and chilli. Serve with a side of chips, remaining sauce and lime wedges.

Nutrition

Calories: 561kcal | Carbohydrates: 54g | Protein: 27g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.3g | Cholesterol: 160mg | Sodium: 502mg | Potassium: 1207mg | Fiber: 8g | Sugar: 8g | Vitamin A: 1239IU | Vitamin C: 55mg | Calcium: 176mg | Iron: 4mg