Michelada con Camarones (Spicy Beer Cocktail with Shrimp)

  • Serves

    makes 4 Drinks


This spicy cantina favorite makes an excellent appetizer and thirst-quencher on a hot summer night.


  • 24 cooked, peeled shrimp
  • 2 12 cups Clamaato juice
  • 12 cup lime juice, plus extra for glass rims
  • 14 cup fresh orange juice
  • 1 tbsp. Worcestershire sauce
  • 34 tsp. freshly ground black pepper
  • 14 tsp. kosher salt
  • 1 clove garlic
  • 12 serrano chile, stemmed
  • 4 lager beers
  • Chile powder, for dusting glass rims and shrimp


Step 1

Pour some lime juice on a plate and chili powder on another; dip rims of 4 pint-size beer mugs in juice, then chili powder. Dip tops of shrimp in chili powder; set aside. Purée Clamato juice, lime juice, orange juice, Worcestershire sauce, pepper, salt, garlic, and serrano chile in a blender. Divide among mugs, and fill with ice; top each with a lager beer. Place 6 shrimp each on 4 skewers; place a skewer across each mug.

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