On the menu of Mexican restaurants and bars there is never a lack of micheladas with shrimp, that refreshing drink that you can consume on sunny days and that contains a spectacular mix of flavors.
We love this drink and that is why we invite you to prepare some exquisite shrimp micheladas, always keep in mind that a perfect michelada is achieved by combining freshly squeezed lime juice and very cold beer.
- 1 black or blonde beer (the one of your preference)
- 100 grams of cooked and cleaned shrimp
- 2 tablespoons soy sauce
- 2 tablespoons Worcestershire sauce
- 1 to 2 tablespoons of hot sauce (to taste)
- Prepared tomato juice (clamato)
- 1 to 2 lemons (the juice)
- Salt and pepper (black or white) to taste
- Frost the rim of the glass or pitcher where you will drink the michelada, with lime juice and coarse salt (you can add chili powder if you like).
- Blend: the hot, English and soy sauces with the freshly squeezed lime juice, tomato juice, salt and pepper. Blend everything well. You can use a shaker or shake with a stirrer in case you do not have a blender.
- Place ice cubes in the glass, pour the mixture over the ice, add the chosen beer and finally, add the cooked shrimp.
- Garnish with lemon slices and some shrimp on the rim of the glass or pitcher.
MORE MICHELADAS WITH SHRIMP RECIPES
Because we love to please you! We have more shrimp micheladas in our arsenal of recipes that we want to share with you so you can prepare and enjoy them whenever you want.
MICHELADA WITH MARINATED SHRIMP
- 250 grams of cooked and cleaned shrimp
- ½ cup of diced pineapple
- 1 clear beer, very cold
- ½ cup of shredded jicama
- ½ cucumber cut in half moons and seeded
- ¼ of purple onion, sliced
- ¼ cup lime juice
- ½ tablespoon Worcestershire sauce
- ¼ cup Clamato
- 1 tablespoon juice for seasoning
- Hot sauce (to taste)
- ½ cup Chamoy
- ½ cup piquín chili powder
- 1 cup round tortilla chips
- Salt and pepper to taste
- Prior to preparation, decorate with the frosting the glass or pitcher with lid of your choice, for which you will use lime, chile piquín and chamoy.
- In a blender or shaker, mix the lime juice with the clamato, hot sauce, seasoning juice, Worcestershire sauce and salt and pepper to taste. Pour into the pitcher or frosted glass.
- Add one third of the cucumber, shrimp, jicama and pineapple and mix well.
- Add the beer and cover the jar or pitcher.
- Place the remaining ingredients on the lid.
- Sprinkle with hot sauce, chile piquín, lime juice and finish with salt and pepper to taste.
This delicious michelada, whose star ingredient is shrimp, is ideal to consume when you are on vacation at the beach or on those summer afternoons with lots of sun, because you forget about the heat when savoring this tropical and refreshing cocktail.
MICHELADA WITH SHRIMP AND TAMARIND
- 1 light or dark beer (the one of your preference) very cold
- 1 lime (juice or juice)
- 2 tablespoons of tamarind in pulp
- ½ cup diced jicama (sort of Mexican turnip)
- 50 to 100 grams cooked shrimp, cleaned
- ½ cup (150 milliliters) orange juice
- ¼ cup liquid chamoy
- Hot sauce
- Worcestershire sauce
- Thinly sliced orange
- Sweet tamarind in small balls.
- First frost the glass by spreading the rim with lime juice, tamarind pulp, sugar and piquin chili (the latter must have been combined before).
- Put ice in the glass and add the orange juice, chamoy, tamarind pulp, shrimp (reserving some for garnish) and chili piquin. With a stirrer mix everything well.
- Stir in half of the cold beer.
- Add the hot sauce, jicama and remaining beer along with the tamarind balls and more jicama.
- To garnish, top half an orange slice and some shrimp with salt and chile piquín, place on the rim of the glass or pitcher and drizzle with lime juice.
CHILEAN MICHELADA WITH SHRIMP
- 1 blonde or black beer (whichever you prefer)
- 50 to 100 grams of cooked shrimp
- Merken (spicy condiment powder, whose main ingredient is Chilean aji cacho de cabra with smoked flavor)
- Lemon (in juice and sliced)
- Black pepper
- Red chili bell pepper or green chili bell pepper
- Frost or decorate the rim of the glass, which should be cold, by first spreading it with the lemon juice, and place it over a bowl containing mixed salt and merken. Let them adhere to the glass.
- Add lemon juice to the glass until ¼ of its capacity is filled.
- Add the finely chopped chili peppers, along with the salt, pepper, shrimp, merken and some ice cubes, mix well with a stirrer.
- Place ice cubes in the glass, add the mixture and pour the beer well chilled.
- Garnish with lime wheels and some shrimp previously rubbed with salt and merken, and finish by sprinkling with lime juice.
Among the existing varieties of micheladas, undoubtedly one of the most consumed and popular, especially in Mexico and Latin America, is the shrimp michelada, especially for those who love seafood.
MICHELADA WITH SHRIMPS AND CUCUMBER
- 1 very cold black beer
- ½ tbsp. hot sauce
- 1 tsp. salsa Inglesa
- 1 lime (juice and slices)
- Black pepper
- 50 grams of cooked shrimp
- 50 grams of cucumber
- 100 milliliters of tomato juice
- 2 celery sticks
- In the bottom of a glass frosted with coarse salt and lemon, place: Worcestershire sauce, lemon juice, black
- pepper, salt to taste and hot sauce.
- Blend: celery and cucumber with the tomato juice and pour into the glass.
- Add the shrimp and mix. Garnish with celery strips and shrimp.