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    Home » Recipes » Appetizers » Shrimp Michelada (Michelada con Camarones)

    Shrimp Michelada (Michelada con Camarones)

    Last Updated November 9, 2022. Originally Posted May 24, 2022 By Maggie Unzueta

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Shrimp Michelada (Michelada con Camarones) is packed with flavor and spice. Serve as a cocktail or appetizer. It’s sure to impress your guests and wow your tastebuds.
    Jump to Recipe Print Recipe
    A shrimp michelada served in an ice cold glass and topped with a skewer of shrimp and cucumbers.
    A shrimp michelada served in an ice cold glass and topped with a skewer of shrimp and cucumbers.

    Shrimp Michelada is a fun twist on a Mexican classic.

    People are adding all kinds of stuff to a traditional Mexican Michelada these days.

    I’ve seen dried beef, coconut, pineapple, you name it!

    In this case, we are adding shrimp, and it’s delicious.

    Don’t mistake this recipe for Coctel de Camaron. The two are different.

    Ingredients

    The ingredients needed to make Shrimp Micheladas labeled and sitting on a wooden surface.
    • Beer – any kind of beer will do.
    • Boiled Shrimp – This is cooked large shrimp.
    • Cucumber – Fresh and crisp cucumber, sliced into rounds.
    • Hot Sauce – For those of you who like spicy, habanero hot sauce goes great with the shrimp.
    • Salt – This is for coating the rim of the glass. You can also use Tajin or Chamoy.
    • Lime juice – Or swap out for lemon juice.
    • Lime wedge – We only need lime for the glass rims. It will act like the glue for the salt.
    • Worcestershire Sauce – Just need a few splashes of this bold and tangy sauce.
    • Jugo Maggi – If you can’t find it, add more Worcestershire Sauce.
    • Tomato juice – Clamato Juice is very popular in Mexico, but you can also use V8 or any tomato juice of your liking.

    Instructions

    A hand holding a lime and rubbing it all over the rim of a glass.
    • Take the lime wedge and rub it all around the glass.
    • Dip it into the salt.

    What you see here is Kosher salt, but sea salt is also a good option.

    Some people like to jazz it up with Tajin, Chamoy, or rim paste.

    Any of these are great to make the perfect michelada.

    A collage showing how to assemble a traditional michelada mix.
    • Add the worchestire sauce, Jugo Maggi, hot sauce, tomato sauce, and lime juice.

    What we have here is a traditional Michelada mix.

    Not into making it from scratch? No problemo. Buy Michelada Mix online.

    Party Tip:

    For a party, make a big batch of the mix ahead of time and simply add the beer when your friends arrive.

    A hand pouring beer into a glass with ice.

    What Mexican Beer to use?

    Dark, light, or whatever beer you enjoy the most.

    Preferably a Mexican beer like Corona, Tecate, Sol, or Modelo.

    A hand stirring a spoon in a glass with ice.

    Frequently Asked Questions

    How do you pronounce michelada?

    Mee-CHE-lah-DAH

    Is This Shrimp Michelada Recipe Gluten-Free?

    No, beer is not gluten-free. However, you can substitute for a gluten-free beer.

    Can I Skip The Beer?

    Yes, you can, but I don’t recommend it. The beer gives this recipe a unique flavor. It’s what makes a michelada a michelada.

    How far in advance can I make the michelada mix?

    Up to a week in advance, but don’t make the shrimp more than 1 day before serving. Shrimp goes bad quickly, and you don’t want to make anyone sick.

    Michelada de Camaron served in an ice cold glass with a salted rim and a skewer of shrimp and cucumbers.

    Here, the shrimp and cucumbers are on skewers.

    Other Serving Methods:

    • You can decorate them around the edge of the glass.
    • Or, add the shrimp and cucumber slices inside the glass itself like the picture below.

    What we have here is similar to a Bloody Mary with Shrimp, but instead of vodka, we are using beer.

    Shrimp Michelada served in small glass cups with spoons.
    This post was recently updated. You might remember the old picture above.

    In this picture, the cucumber is diced and shrimp are added to the glass. A great addition to this is avocado.

    Is it an appetizer or a cocktail? Michelada con Camarones (Shrimp Michelada) is a two-in-one. Zesty, spicy, and perfect for parties.

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    Did you make this recipe? Please rate the recipe below!

    A shrimp michelada served in an ice cold glass and topped with a skewer of shrimp and cucumbers.

    Shrimp Michelada

    Shrimp Michelada (Michelada con Camarones) is packed with flavor and spice. Serve as a cocktail or appetizer. It’s sure to impress your guests and wow your tastebuds.
    5 from 18 votes
    Print Pin Rate
    Course: Appetizer
    Cuisine: Mexican
    Prep Time: 5 minutes
    Total Time: 5 minutes
    Servings: 1 person
    Calories: 187kcal
    Author: Maggie Unzueta

    Ingredients

    • 1 lime (juice)
    • salt for garnish
    • handful of ice
    • Dash Jugo Maggi
    • Dash Worcestershire sauce
    • 1/4 cup Clamato (or tomato juice)
    • 1 can beer Mexican preferably – Corona, Tecate, Modelo, etc.
    • 4 cooked shrimp
    • 4 slices cucumber

    Instructions

    • Rub lime all over the rim of a cold glass.
    • Dip it in salt.
    • Put the ice in.
    • Add the Jugo Maggi, Worcestershire sauce, Clamato, and lime juice.
    • Pour in the beer.
    • Stir to combine.
    • On a skewer, add the shrimp and cucumber.
    • Place the skewer above the rim of the glass.
    • Enjoy!

    Video

    Notes

    A great addition to this is avocado. 
    Other Serving Methods: 
    You can decorate them around the edge of the glass. 
    Or, add the shrimp and cucumber slices inside the glass itself. 
    Party Tip: 
    For a party, make a big batch ahead of time of the michelada mix and add the beer when your friends arrive. 
    Instead of salt, you can also use Tajin or Chamoy to coat the rim of the glass. 

    Nutrition

    Calories: 187kcal | Carbohydrates: 23g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 22mg | Potassium: 342mg | Fiber: 2g | Sugar: 4g | Vitamin A: 327IU | Vitamin C: 32mg | Calcium: 46mg | Iron: 1mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

    Filed Under: Appetizers, Drinks, Mexican, Recipes

    About Maggie Unzueta

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

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