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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


  • 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) shrim or prawn, uncooked, peeled, and deveined with or without tails
  • 2 cups all purpose flour or panko bread crumbs
  • tsp salt, or to taste
  • 2 eggs, lightly beaten
  • oil, enough for frying


  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.