Pub Style Shrimp Cocktail

Pub Style Shrimp Cocktail

with Cheesy Potato Rounds

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Butter poached shrimp get the perfect dipper of cocktail sauce for the adults and ketchup for the kids! It's a pub night classic paired with restaurant inspired cheesy potato rounds!

Tags:Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

285 g



690 g

Russet Potato

2 tbsp


1 tbsp



½ tbsp

Worcestershire Sauce

½ cup

Cheddar Cheese, shredded


6 g


1 tbsp

Old Bay Seasoning


66 g

Mini Cucumber

2 tbsp


(ContainsMustard/Moutarde, Egg/Oeuf)

170 g


2 tbsp

White Wine Vinegar


2 unit


Not included in your delivery

¼ tsp


2 tbsp

Unsalted Butter*


2 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories900 kcal
Fat48 g
Saturated Fat17 g
Carbohydrate84 g
Sugar11 g
Dietary Fiber8 g
Protein36 g
Cholesterol250 mg
Sodium2790 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Large Bowl
Medium Bowl
Large Non-Stick Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F. Wash and dry all produce.

Cut potatoes into 1/4-inch rounds. Add potatoes and 1 tbsp oil to a parchment-lined baking sheet. Season with half the Old Bay Seasoning, then toss to combine. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Bake in the middle of the oven, flipping halfway through cooking, until golden-brown, 25-28 min. (NOTE: For 4 ppl, bake in the middle and the top of the oven, rotating sheets halfway.)


While potatoes roast, peel, then mince garlic. Peel, then cut carrot into 1/4-inch rounds. Cut cucumber in the 1/4-inch rounds. Cut radish into 1/4-inch rounds. Whisk together half the vinegar, 1/4 tsp sugar and 1 tbsp oil (dbl both 4 ppl) in a large bowl. Add cucumbers, radishes and carrots. Season with salt and pepper, then toss to coat. Set aside.


Stir together mayo and ketchup in a medium bowl. (TIP: For a kid-friendly option, transfer 2 tbsp of the ketchup/mayo to a small bowl before adding remaining ingredients.) Add horseradish, half the Worcestershire sauce (use all for 4 ppl) and remaining vinegar to the medium bowl. Stir to combine.


Drain, rinse, then pat the shrimp dry with paper towels. Season with remaining Old Bay Seasoning. Heat a large non-stick pan over medium-high heat. When hot, add 2 tbsp butter (dbl for 4 ppl), then shrimp and garlic. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**


Carefully remove the baking sheet from the oven. Sprinkle cheese over potato rounds. Return the baking sheet to the oven and bake until cheese is melted, 2-3 min.


Divide shrimp, salad and cheesy potato rounds between plates. Serve with cocktail sauce on the side, for dipping.