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Camaron Rebosado on a plate
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Camaron Rebosado

Filipino-style battered shrimp—crispy on the outside, juicy inside.
Course Appetizer, Main Course
Cuisine Asian, Filipino
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Calories 412kcal
Author Nora Rey
Cost $8-$12

Equipment

  • Small, deep saucepan (or pot)

Ingredients

For the shrimp

  • 1 pound large shrimp peeled and deveined (see note)
  • Salt to taste

For the batter

  • ¾ cup all-purpose flour (see note)
  • ¾ cup cornstarch see note
  • 1 tablespoon baking powder (see note)
  • 1 teaspoon kosher salt use half if using table salt
  • 1 cup cold water (see note)
  • 2 tablespoons neutral-flavored oil
  • 1 egg white (see note)

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

  • Make the dipping sauce (optional): In a small pan, combine the vinegar, ketchup, sugar, soy sauce, and water or pineapple juice. Bring to a simmer, then add the cornstarch slurry. Cook for 1–2 minutes, until the sauce thickens and becomes glossy. Set aside to cool.
  • Prepare the shrimp: Peel and devein the shrimp, keeping the tails on. If they’re tightly curled, make a few shallow cuts along the inside curve, then gently push along the back to straighten them so they cook evenly. Pat dry with paper towels so the batter sticks. Season with salt and any spices you like.
  • Make the batter: In a mixing bowl, whisk together the dry ingredients: flour, cornstarch, baking powder, and salt. In a separate bowl, whisk the wet ingredients: very cold water (you can add ice cubes), neutral oil, and egg white. Pour the wet ingredients into the dry ingredients and stir gently until just combined—don’t overmix. The batter should be thick but pourable; add a splash of cold water if needed.
  • Coat and fry the shrimp: Heat oil (2–3 inches deep) in a small saucepan to 350°F (bubbles form around a wooden chopstick when ready). Dip shrimp in batter, let excess drip off, and fry in batches until golden and crispy, about 6 minutes, flipping halfway. Drain on a rack or paper towels.
  • Serve: Enjoy the shrimp hot with your homemade sauce or any dipping sauce you like. They’re best while still crispy!

Notes

Shrimp: Large shrimp work best—juicy inside, crisp outside. Use medium shrimp if needed; just reduce the fry time. Tails on or off, your choice.
Starch: A mix of flour and cornstarch keeps the batter light and crisp. You can sub cornstarch with potato starch or rice flour.
Baking powder: Adds airiness and crunch by creating bubbles in the batter—don’t skip it.
Cold water: Helps prevent a heavy, greasy coating. Use carbonated water or club soda for extra crunch.
Egg white: Adds structure and helps the batter stick, without making it heavy. Skipping the yolk keeps the crust thinner and crispier.

Nutrition

Calories: 412kcal | Carbohydrates: 35g | Protein: 13g | Fat: 24g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 95mg | Sodium: 1200mg | Potassium: 135mg | Fiber: 1g | Sugar: 6g | Vitamin A: 175IU | Vitamin C: 0.3mg | Calcium: 163mg | Iron: 1mg