Camaron Rebosado

Camaron Rebosado Recipe

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Vicki Butts (lazyme)


Camaron Rebosado is deep fried shrimps wrapped in batter, usually served with sweet and sour sauce.



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15 Min
15 Min
Deep Fry


  • 1 lb
    large shrimp (prawns), shelled and deveined, keep tail intact
  • 1 Tbsp
    calamansi or lemon juice
  • ·
    salt and pepper, to taste
  • ·
    cooking oil

  • 2
    eggs, slightly beaten
  • 1 c
  • 1/4 c
  • ·
    salt and pepper, to taste

How to Make Camaron Rebosado


  1. Remove heads and shells of the shrimps but leave tails intact. Make sure you remove the black intestine by slitting halfway the back of the shrimps.
  2. Marinate shrimps in calamansi and salt. Set aside in the refrigerator.
  3. Meanwhile, prepare batter by mixing eggs and flour in a mixing bowl. Carefully and gradually pour water, blending it well with the mixture, until you reach your desired thickness of consistency. Salt to taste, then set aside.
  4. Dip shrimps in batter, and then deep-fry in hot cooking oil until golden brown. Strain and dry in a platter with paper towel.
  5. Serve hot with sweet and sour sauce or catsup.

Printable Recipe Card

About Camaron Rebosado

Course/Dish: Seafood Appetizers, Seafood
Main Ingredient: Seafood
Regional Style: Filipino

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