🦐 Coctel de Camarón 🍋‍🟩| Shrimp Cocktail

Chilled, zesty, and a perfect start to any sun-drenched meal.

Jul 01, 2025

This is what you serve when the day’s been hot, the sun’s still up, and your appetite is leaning towards salt and citrus. Coctel de Camarón is one of those dishes that wakes everything up—plump shrimp in a chilled tomato-lime bath, cucumber crunch, creamy avocado, and herbs that feel like a breeze. This recipe is simple and quick, later this month I will show you the one recipe that is close to my heart. It’s vibrant and cool, with just enough heat if you want it. And it’s best eaten outside, with saltines or tostadas on the side.

P.S. if you can add octopus, it makes it even better. Perfect appetizer for a summer garden party.

Recipe
Serves: 4 as an appetizer

Ingredients:
1 lb cooked shrimp, peeled and deveined
1 cup Clamato or tomato juice
1/2 cup ketchup
1/4 cup fresh lime juice
1 jalapeño, finely chopped (optional)
1/2 cup diced cucumber
1 Roma tomato diced
1/4 cup finely chopped red/yellow onion
1 avocado, diced.
1/4 cup chopped cilantro
Salt to taste
Optional: if you can find it, add 1 tsp of Maggi Seasoning

METHOD

In a bowl, whisk Clamato, ketchup, and lime juice.
Stir in shrimp, jalapeño, cucumber, onion, and cilantro.
Gently fold in avocado. Salt to taste.
Chill for at least 30 minutes.
Serve cold in coupe glasses or small bowls with saltines or tostadas.

🍴 Suggested Pairings

Serve this before grilled meats or with a light citrusy cocktail like the peach margarita.

🔪 Kitchen Notes

Swap in poached shrimp if you prefer homemade over store-bought.
Add hot sauce for an extra kick.
Keep everything cold—this is a dish that thrives on chill.

🔥 This Week at the Table: Sizzle & Citrus 🍋‍🟩

A midsummer menu built on heat, citrus, and sun-ripened cravings.

Some weeks are made for something simple but vibrant—something that sizzles when it hits the pan and cools the moment it lands on your tongue.

This week’s menu is called Sizzle & Citrus, and it’s inspired by the kind of dinners that feel like golden hour: smoky steak fajitas, zesty Coctel de Camarón, and a peach margarita that practically glows in the glass. It’s bold but easy. Bright but grounded.

Perfect for this 4th of July celebrations or a Summer Garden Parties.

Here’s what’s on the table this week:

Check out last week menu: Bay to Brioche

🦪 The Starter: Seared Scallops with Blood Orange Glaze
🦞 The Main: Lobster Rolls with Toasted Brioche
🍋‍🟩 The Dessert: Key Lime Pie with Whipped Cream
🍸 The Cocktail: Blood in the Water | The Summer Pour

🌿 Want more menus?
Browse the full Sun-Drenched Table Archive for seasonal dishes, cocktails, and weekly inspiration.

👋 A Note from Lily

Let me know what you’re craving this week—and if you make anything from the menu, I’d love to see your table.
Thanks for being here 🥂

🦐 Coctel de Camarón 🍋‍🟩| Shrimp Cocktail

Chilled, zesty, and a perfect start to any sun-drenched meal.

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