Camaron Rebosado

What is Camaron Rebosado?

Camaron Rebosado is the Filipino version of battered and deep-fried shrimp. The name comes from the Spanish words camarón (shrimp) and rebosado (battered). It’s like our take on tempura—but with a slightly richer batter and usually served with a sweet and sour dipping sauce. You’ll often find it at Filipino parties or restaurants, and it’s always best served hot and crispy.

Notes and substitutions

• Shrimp: Large shrimp (about 21/25 count per pound) work best—they’re meaty enough to stay juicy inside while the batter crisps up beautifully. You can also use medium shrimp; just reduce the frying time a bit. Leave the tails on for a nicer presentation, or take them off if you prefer.
• Starch: I use a mix of all-purpose flour and cornstarch to keep the batter light and crispy. The cornstarch helps it stay crunchy without turning thick or cakey. You can also use potato starch or rice flour instead—both make a nice, crisp coating.
• Baking powder: Keeps the batter light and airy, helping the coating come out crisp and crunchy. It creates tiny bubbles that make the batter puff slightly for a delicate, crispy texture.
• Cold water: Using cold water slows down gluten formation, keeping the batter light and crisp. For extra crunch, try carbonated water or club soda—the bubbles help the batter puff up as it fries. Just make sure your liquid is cold; warm or room-temperature water can make the coating heavy and greasy.
• Egg white: I use only the egg white for a thinner, crunchier crust. It helps the batter stick and adds a bit of structure, without the richness of the yolk—which can make the coating heavier or more cake-like.

How to make this recipe

Step 1: Make the dipping sauce (optional)

In a small saucepan or skillet, combine 3 tablespoons vinegar, 3 tablespoons ketchup, 2 tablespoons sugar (adjust to taste), 1 teaspoon soy sauce, and ⅓ cup water or pineapple juice for more flavor.

Bring to a simmer, then add a slurry made by mixing 1 tablespoon cornstarch with 1 tablespoon water. Cook for 1–2 minutes, until the sauce thickens and becomes glossy. Set aside to cool.

If you’d rather keep it simple, you can skip making the sauce and use store-bought sweet chili sauce, banana ketchup, or even make a quick dip by mixing mayonnaise with sweet chili sauce or a bit of Sriracha.

Step 2: Prepare the shrimp

Peel and devein 1 pound of shrimp, keeping the tails on. If your shrimp are tightly curled, make a few shallow cuts along the inside curve.

Then, gently push along the back of the shrimp to help straighten them—this helps them cook evenly and look better.

Pat the shrimp dry with paper towels so the batter sticks well.

Lightly season with salt, plus any spices you like—pepper, garlic powder, onion powder, smoked paprika, or a pinch of Old Bay all work great.

Step 3: Make the batter

In a bowl, whisk together the dry ingredients: ¾ cup flour, ¾ cup cornstarch, 1 tablespoon baking powder, and 1 teaspoon kosher salt (use half if using table salt).

In a separate bowl, whisk together the wet ingredients: 1 cup very cold water (you can even add a few ice cubes to keep it cold), 2 tablespoons oil, and 1 egg white.

Pour the wet ingredients into the dry ingredients and stir gently until just combined—don’t overmix. It’s okay if the batter has a few small lumps. The batter should be thick but still pourable, like pancake batter. If it’s too thick, add a splash of cold water.

Step 4: Coat and fry the shrimp

In a small pot good for deep frying, heat enough oil—about 2 to 3 inches deep—over medium-high heat until it reaches about 350°F. If you don’t have a thermometer, stick a wooden chopstick or spoon into the oil—if bubbles form right away around it, the oil is ready for frying.

Dip each piece of shrimp into the batter, letting any excess drip off. Carefully lower the shrimp into the hot oil.

Work in batches so you don’t overcrowd the pan. This helps keep the oil temperature steady so the shrimp fry up crispy and evenly.

Fry for about 6 minutes, flipping halfway, until the shrimp are golden brown and crispy. Remove and drain excess oil on a wire rack or a paper towel-lined plate.

Step 5: Serve

Serve the shrimp hot with sweet and sour sauce or any dipping sauce you like. Enjoy them while they’re still crispy—Camaron Rebosado makes a delicious main dish, side, or appetizer!

Try more Filipino fried favorites

• Lumpiang Shanghai: Crunchy spring rolls filled with ground pork and vegetables, wrapped in lumpia wrappers.
• Lumpiang Gulay: Vegetable spring rolls filled with sautéed vegetables.
• Ukoy (Shrimp Fritters): Crispy fritters made with shrimp and vegetables.
• Lechon Kawali: Deep-fried (or air-fried) pork belly with crispy skin and tender meat.
• Fried Bangus (Milkfish): Crispy, marinated milkfish, often served with a vinegar and garlic dip.
• Tortang Talong (Eggplant Omelet): Roasted eggplant dipped in egg, then pan-fried until golden.
• Tokwa’t Baboy: Fried tofu and pork belly, typically served with a soy-vinegar dipping sauce.