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Camaron Rebosado on a plate
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Camaron Rebosado Recipe (Crispy Battered Shrimp)

Optional: black pepper, garlic powder, onion powder, smoked paprika, or Old Bay
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 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.
 
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.

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