Camaron Rebosado (Fried Battered Shrimp / Filipino Shrimp Tempura)

Camaron Rebosado is a citrus-marinated and fried battered shrimp served with a sweet-sour sauce.  It is the Filipino version of shrimp tempura. Crunchy-licious and flavorful, it’s a great appetizer or main dish and a sure crowd-pleaser!

 

Camaron Rebosado is a citrus-marinated battered shrimp served with a sweet sour sauce and is the Filipino version of tempura. Cruncy-licious and flavorful, it's a great appetizer and a sure crowd-pleaser! | manilaspoon.com

 

About a year ago, I went back to my beloved country to spend the holidays with my family. Whenever I go home, I make sure that while there I eat all the food that I am unable to either find here or make here.

Thankfully, my mom had always been willing to indulge me on this and I am sure I always come back to the US 10 pounds heavier!!! For me, it’s worth every single calorie! πŸ™‚

 

 

Anyway, my family has been blessed to have such a wonderful and reliable helper named Flor. She isn’t just a maid but has become an integral part of our family – like a blood relative, indeed. She is such a great cook and I have already featured one of her recipes in the blog – Chicken Adobo, if you wish to try it.

This recipe was inspired by the Camaron Rebosado (the Filipino version of Shrimp Tempura) that she cooked one day for us. I really enjoyed it so much that I asked her just before I left for the US to make it one more time for me so I can see how she made it and possibly write it for my blog. Thankfully, she kindly obliged.

 

Camaron Rebosado is a citrus-marinated battered shrimp served with a sweet sour sauce and is the Filipino version of tempura. Cruncy-licious and flavorful, it's a great appetizer and a sure crowd-pleaser! | manilaspoon.com

 

The Camaron Rebosado is usually coated in flour before frying but for this version, my sister who helped fry these shrimps, wanted to use the Japanese-style breadcrumbs instead (Panko) and I thought,”Why not?” It was a great idea as the bread crumbs added extra texture and crunch to the shrimps.

Normally, you leave the shrimp tails on when you make these as well but our wonderful helper wasn’t very keen on them so she removed them already before I could protest…..lol.

 

 

At any rate, feel free to retain the tails or remove them at your pleasure. Don’t forget to marinate it in lemon juice first to give the shrimps that extra fresh tangy flavor! Serve with your favorite sweet and sour or sweet chili sauce as dip!

If you like what you see and would like to receive new recipe updates, we’d love you to subscribe to our posts or join our site. Needless to say, we’d love you to like us on Facebook and Instagram, too where you can get more recipes and updates. Thanks and happy browsing!

FOR PRINTING, FIND THE RECIPE CARD BELOW (scroll down).

Camaron Rebosado (Citrus Battered Shrimp / Filipino Shrimp Tempura)

By: Manila Spoon
February 25, 2016

 

Camaron Rebosado is a citrus-marinated battered shrimp served with a sweet sour sauce and is the Filipino version of tempura. Cruncy-licious and flavorful, it's a great appetizer and a sure crowd-pleaser! | manilaspoon.com

 

Camaron Rebosado is a citrus-marinated and fried battered shrimp served with a sweet-sour sauce.  It is the Filipino version of shrimp tempura. Crunchy-licious and flavorful, it’s a great appetizer or main dish and a sure crowd-pleaser!

NOTES ON Ingredients for Camaron Rebosado (Fried Battered Shrimp / Filipino Shrimp Tempura)

  • Fresh Calamansi Juice – if you can find calamansi (like key lime but smaller) then use that for a more potent citrus flavor but if not you may replace it with either lemon or lime juice
  • Large Shrimp or Prawn – you may leave the tail for a lovely presentation like tempura
  • All-purpose Flour or Panko Bread Crumbs – flour is traditionally used for the batter but feel free to use panko crumbs if you prefer the extra crunch
  • Salt
  • Eggs
  • Enough Oil for frying

HOW TO MAKE Camaron Rebosado (Fried Battered Shrimp / Filipino Shrimp Tempura)

  1. Place the prepared uncooked shrimp in a bowl. Pour enough lemon juice to cover the shrimp. Stir and marinate for about 20 minutes.
  2. In another bowl, combine the flour or panko bread crumbs and the salt. Drain the shrimps and dredge in the mixture. Dip in the beaten eag andd then dredge in the flour/breadcrumb mixture again.
  3. Heat the oil to about 350 F (or medium heat). Fry the shrimp in batches until golden brown. Drain the fried shrimps in a colander lined with paper towel. Repeat until everything is fried.
  4. Serve immediately with sweet and sour or sweet chili sauce.

Yield: 10-12 servings
Prep Time: 30 Minutes
Cooking Time: 30-40 Minutes
Total Time: 1 Hour

Camaron Rebosado is a citrus-marinated battered shrimp served with a sweet sour sauce and is the Filipino version of tempura. Cruncy-licious and flavorful, it's a great appetizer and a sure crowd-pleaser! | manilaspoon.com

Camaron Rebosado (Citrus Battered Shrimp / Filipino Shrimp Tempura)

Camaron Rebosado is a citrus-marinated battered shrimp served with a sweet sour sauce and is the Filipino version of tempura. Cruncy-licious and flavorful, it’s a great appetizer and a sure crowd-pleaser!
Course Appetizers, Main
Cuisine Asian Cuisine, Filipino, Southeast Asia
Keyword camaron rebosado, camaron rebosado dip, camaron rebosado with bread crumbs, easy camaron rebosado recipe, filipino recipe camaron rebosado, filipino shrimp tempura
Prep Time 30 minutes
Cook Time 40 minutes
Servings 8
Author Manila Spoon

Ingredients

  • Β½ cup freshly squeezed calamansi or lemon juice, or just enough to marinate 2 lb (1 kilo) pack of Shrimp
  • 2.2 lbs (1 kilo) shrim or prawn, uncooked, peeled, and deveined with or without tails
  • 2 cups all purpose flour or panko bread crumbs
  • 1Β½ tsp salt, or to taste
  • 2 eggs, lightly beaten
  • oil, enough for frying

Instructions

  1. Place the prepared uncooked shrimp in a bowl. Pour enough lemon juice to cover the shrimp. Stir and marinate for about 30 minutes.

  2. In another bowl, combine the flour or panko bread crumbs and the salt. Drain the shrimps and dredge in the mixture. Dip in the beaten eggs and then dredge in the flour/breadcrumb mixture again.

  3. Heat the oil to about 350 F (or medium heat). Fry the shrimp in batches until golden brown. Drain the fried shrimps in a colander lined with paper towel. Repeat until everything is fried.
  4. Serve immediately with sweet and sour or sweet chili sauce.
Follow:

19 Comments

  1. February 26, 2016 / 6:09 pm

    Hmmm…I'm drooling over here….. it absolutely finger licking dish! Wanna some πŸ™‚

  2. February 26, 2016 / 6:44 pm

    I've never thought to use citrus in the batter – such a wonderful complimentary flavor. Pinned!

  3. February 26, 2016 / 7:44 pm

    It was really nice to read about your trip back to visit your family, and I love your sister's idea of using panko to make these – such a wonderful texture and crunch! I adore shrimp, and this looks just amazing! ~Shelley

  4. February 26, 2016 / 8:50 pm

    The post is fantastic! I love it so much:)
    Have a nice weekend!

  5. February 26, 2016 / 11:05 pm

    This looks so good! Shrimp has always been one of my favorites! And the citrus flavors make this so lovely!

  6. February 27, 2016 / 5:40 am

    Memories for you on your visit back home. Now you've captured that lovely time for us all. Thank you! I enjoyed your experience too. This shrimp looks so enticing in it's crispy coat. Yum!

  7. February 27, 2016 / 6:41 am

    Gosh this sounds delicious! May I come over for dinner? πŸ™‚

  8. February 27, 2016 / 7:51 pm

    I always want shrimp I better this citrus batter is incredible!

  9. February 28, 2016 / 10:55 am

    This looks fantastic and we love Shrimp !

  10. February 28, 2016 / 8:52 pm

    I love these shrimp! I didn't expect the recipe to be so simple – now I have to try. Also, I am totally with you on loading up of the home foods when I go back. For me it's Boston, so that means lobster, popovers, and lots of chowder lol. Yes 10lbs, at least πŸ™‚

  11. February 29, 2016 / 10:41 am

    This looks so tasty and am sure this is going to be a hit when served as an appetizer in any party!

  12. February 29, 2016 / 11:50 am

    I love shrimps and I always look for new ways to make them. I also appreciate a tried and true recipe when I see it! Bookmarked!

  13. February 29, 2016 / 3:54 pm

    This looks like the perfect appetizer. I love the crunch of the panko.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating