Shrimp Michelada is a fun twist on a Mexican classic.
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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.
Table of Contents
Ingredients
- 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
- 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.
- 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.
What Mexican Beer to use?
Dark, light, or whatever beer you enjoy the most.
Preferably a Mexican beer like Corona, Tecate, Sol, or Modelo.
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.
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.
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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Shrimp Michelada
Ingredients
- 1 lime (juice)
- salt for garnish
- handful of ice
- Dash Jugo Maggi
- Dash Worcestershire sauce
- ¼ 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!
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