Camaron rebosado is the Filipino version of shrimp tempura. The batter is light and crisp, and the shrimp stay tender inside.
It's simple to make and delicious with sweet and sour sauce for dipping.
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What is Camaron Rebosado?
Camaron rebosado is a Filipino dish made with battered and deep-fried shrimp.
The name comes from the Spanish words camarón (shrimp) and rebosado (battered).
It's usually served with sweet and sour sauce on the side and is best enjoyed hot and crisp.
Ingredients You'll Need
Notes and Substitutions
- Shrimp:Large shrimp work best because they stay tender and give you a good amount of shrimp in every bite. Medium shrimp also work, but they cook faster. Leave the tails on if you like, or remove them to make them easier to eat.
- Starch: I used a mix of all-purpose flour and cornstarch for a batter that stays light and crisp. The cornstarch helps keep the coating from feeling too thick. You can also use rice flour or potato starch instead of the cornstarch.
- Baking powder: It helps keep the batter light and makes the coating crispy.
- Cold water: It helps keep the batter light and crisp. To make it extra crispy, you can use club soda or sparkling water instead. Just make sure it's cold, since warm or room-temperature liquid can make the batter heavier.
- Egg white: I use only the egg white because it helps the batter stick and keeps the coating light and crisp without making it too heavy.
How to Make Camaron Rebosado (Step-by-Step)
Step 1: Make the dipping sauce (optional)
In a small pan, combine:
- 3 tablespoons vinegar
- 3 tablespoons ketchup
- 2 tablespoons sugar (adjust to taste)
- 1 teaspoon soy sauce
- ⅓ cup water or pineapple juice
Bring to a simmer.
In a small bowl, mix 1 tablespoon cornstarch and 1 tablespoon water until smooth.
Stir it into the sauce and cook until thickened. Set aside to cool.
If you want to keep it simple, skip the sauce and use store-bought sweet chili sauce or banana ketchup instead. You can also mix mayonnaise with sweet chili sauce or a little Sriracha.
Step 2: Prepare the shrimp
Peel and devein 1 pound of shrimp, leaving the tails on.
If they curl too much, make a few shallow cuts along the inside curve so they fry up straighter.
Then, press along the back of the shrimp to straighten them. This helps them cook more evenly and look nicer.
Pat the shrimp dry with paper towels so the batter sticks better.
Season lightly with salt and any other spices you like. Black pepper, garlic powder, onion powder, smoked paprika, or a pinch of Old Bay all work well.
Step 3: Make the batter
In a bowl, whisk together:
- ¾ cup flour
- ¾ cup cornstarch
- 1 tablespoon baking powder
- 1 teaspoon kosher salt (use half if using table salt)
In a separate bowl, whisk together:
- 1 cup very cold water (you can even add a few ice cubes to keep it cold)
- 2 tablespoons oil
- 1 egg white
Combine the dry and wet ingredients, then mix until just combined - don't overmix. A few small lumps are fine.
The batter should be thick but still pourable, like pancake batter. If it's too thick, add a little cold water.
Step 4: Coat the shrimp
Heat 2 to 3 inches of oil in a small pot over medium-high heat until hot (about 350°F if using a thermometer).
You can also dip a wooden spoon or chopstick into the oil - if it bubbles right away, it's ready.
Dip each shrimp into the batter, let the excess drip off, then drop it in the hot oil.
Step 5: Fry the shrimp
Fry 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, turning halfway, until golden and crisp.
Remove and drain on a wire rack or paper towels.
Step 6: Serve
Serve your camaron rebosado hot with sweet and sour sauce or any dipping sauce you like.
Best enjoyed while they're still crisp.
Cooking Tips
- Keep the batter cold for a lighter, crisp coating.
- Don't overcrowd the pot - fry in batches so they stay crisp.
- Make sure the oil is hot before frying, or the shrimp can turn greasy.
- Don't overmix the batter - some lumps are okay.
- Serve right away while still hot and crisp.
Recipe FAQs
Large shrimp work best because they stay tender and give you a better bite, but medium shrimp work too.
Keep the batter cold, don't overmix, and fry in hot oil. Fry in batches so the shrimp stay crisp.
It's best to make the batter right before frying so it stays light and crisp.
The oil may not be hot enough, or the batter may have been overmixed. Overcrowding the pot can also make it soggy.
Yes, just thaw and pat them dry well before using.
This usually happens if the shrimp are too wet or the batter is too thin.
Pat the shrimp dry first and make sure the batter can coat it well.
The egg white also helps the batter stick, so don't skip it.
More Filipino Fried Favorites
- Lumpiang shanghai: Crispy spring rolls filled with ground pork and vegetables.
- Lumpiang gulay: Vegetable spring rolls with a simple sautéed filling.
- Ukoy (shrimp fritters): Crispy fritters made with shrimp and vegetables.
- Lechon kawali: Fried pork belly with crispy skin and tender meat.
- Fried bangus: Marinated milkfish, fried until crisp and served with a vinegar-garlic dip.
- Tortang talong: Roasted eggplant dipped in egg, then pan-fried until golden.
- Tokwa't baboy: Fried tofu and pork, usually served with a soy-vinegar sauce.
Other Seafood Recipes You May Like
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📖 Recipe
Camaron Rebosado Recipe (Crispy Battered Shrimp)
Equipment
- Small pan (for sauce)
- Small deep pot (for frying)
Ingredients
For the shrimp
- 1 pound large shrimp peeled and deveined
- Salt to taste
- Optional: black pepper, garlic powder, onion powder, smoked paprika, or Old Bay
For the batter
- ¾ cup all-purpose flour
- ¾ cup cornstarch sub: rice or potato flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt use half if using table salt
- 1 cup cold water
- 2 tablespoons neutral-flavored oil
- 1 egg white
For frying
- Neutral high-heat oil like canola, vegetable, or avocado oil
For the sweet and sour sauce (optional)
- 3 tablespoons vinegar
- 3 tablespoons ketchup
- 2 tablespoons sugar adjust to taste
- 1 teaspoon soy sauce
- ⅓ cup water or pineapple juice
- 1 tablespoons cornstarch + 1 tablespoon water for slurry
Instructions
- In a small pan, combine vinegar, ketchup, sugar, soy sauce, and water or pineapple juice. Bring to a simmer.Mix cornstarch and water, then stir into the sauce. Cook until thickened. Set aside.TIP: You can skip this and use store-bought sweet chili sauce or banana ketchup.
- If the shrimp curl, make a few shallow cuts along the inside and gently press to straighten. Pat dry and season lightly with salt and any spices you like.
- Whisk together flour, cornstarch, baking powder, and salt. In another bowl, mix cold water, oil, and egg white.Combine and mix just until combined - don't overmix. A few lumps are fine. The batter should be thick but pourable. Add a little cold water if needed.
- Heat 2-3 inches of oil in a small pot over medium-high heat until hot (about 350°F if using a thermometer). You can also dip a wooden spoon or chopstick - if it bubbles, it's ready.
- Dip shrimp in batter and let excess drip off. Fry in batches for about 6 minutes, turning halfway, until golden and crisp. Drain on a wire rack or paper towels.
- Serve hot with sweet and sour sauce or any dipping sauce. Best eaten while crisp.
Notes
- Shrimp: Large shrimp stay tender and give you more shrimp in every bite. Medium shrimp work too; they just cook faster.
- Starch: A mix of flour and cornstarch keeps the batter light and crisp. Rice flour or potato starch also work instead of cornstarch.
- Baking powder: Helps keep the batter light and the coating crispy.
- Cold water: Helps keep the batter light and crisp. Use club soda or sparkling water to make it extra crispy.
- Egg white: Helps the batter stick and keeps the coating light and crisp.
- Keep the batter cold for a lighter, crisp coating.
- Don't overcrowd the pot - fry in batches so they stay crisp.
- Make sure the oil is hot before frying, or the shrimp can turn greasy.
- Don't overmix the batter - some lumps are okay.
- Serve right away while still hot and crisp.
Erin says
These were very crunchy!!! Thanks.
Nora Reyes says
Hi Erin! Thank you for trying it out! =)