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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! Great for a Super Bowl or Game Day party!

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! 🙂

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.

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!

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Camaron Rebosado (Citrus Battered Shrimp / Filipino Shrimp Tempura)

By: Manila Spoon
February 25, 2016

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 (you can add a teaspoon of baking powder if you like the shrimp to puff up)
  • Salt and pepper, to taste
  • Eggs
  • Enough Oil for frying

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

Place the prepared uncooked shrimp in a bowl. Pour enough lemon juice to cover the shrimp. Stir and marinate for about 20 minutes.

Camaron Rebosado (Fried Battered Shrimp / Filipino Shrimp Tempura)
Camaron Rebosado (Fried Battered Shrimp / Filipino Shrimp Tempura)

In another bowl, combine the flour or panko bread crumbs and the salt and pepper. You can add a teaspoon of baking powder to the flour mix if you like the shrimp to puff up more when it’s fried. Drain the shrimp and dip in the beaten eggs and then dredge in the flour/breadcrumb mixture.

Heat the oil to about 350 F (or medium heat). Fry the shrimp in batches until golden brown. Drain the fried shrimp in a colander lined with a paper towel. Repeat until everything is fried. 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 (Citrus Battered Shrimp / Filipino Shrimp Tempura)

    Manila Spoon
    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!
    5 from 11 votes
    Prep Time 30 minutes
    Cook Time 40 minutes
    Course Appetizers, Main
    Cuisine Asian Cuisine, Filipino, Southeast Asia
    Servings 8
    Calories 237 kcal

    Ingredients
     

    • ½ cup freshly squeezed calamansi or lemon juice, or just enough to marinate 2 lb (1 kilo) pack of Shrimp
    • 2.2 lbs (1 kilo) shrimp or prawn, uncooked, peeled, and deveined with or without tails
    • 2 cups all purpose flour or panko bread crumbs
    • tsp salt, or to taste
    • ground black pepper, to taste
    • 2 eggs, lightly beaten
    • oil, enough for frying

    Instructions
     

    • Place the prepared uncooked shrimp in a bowl. Pour enough lemon juice to cover the shrimp. Stir and marinate for about 30 minutes.
    • In another bowl, combine the flour or panko bread crumbs and the salt and pepper. You can add a teaspoon of baking powder to the flour mix if you like the shrimp to puff up more when it's fried. Drain the shrimp and dip in the beaten eggs and then dredge in the flour/breadcrumb mixture.
    • 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.
    • Serve immediately with sweet and sour or sweet chili sauce.

    Nutrition

    Calories: 237kcalCarbohydrates: 25gProtein: 30gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 242mgSodium: 601mgPotassium: 384mgFiber: 1gSugar: 0.2gVitamin A: 62IUVitamin C: 2mgCalcium: 93mgIron: 2mg
    Keyword camaron rebosado, camaron rebosado dip, camaron rebosado with bread crumbs, easy camaron rebosado recipe, filipino recipe camaron rebosado, filipino shrimp tempura
    Tried this recipe?Let us know how it was!

    Last updated on January 31st, 2025 at 04:47 pm

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    19 Comments

    1. 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

    2. 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 🙂

    5 from 11 votes (11 ratings without comment)

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