Camaron Rebosado is a classic Filipino favorite! Crunchy, golden, and perfect with sweet chili sauce.
Shrimp may not be the most budget-friendly ingredient these days, so dishes like Camaron Rebosado have become more of a weekend treat in our home — something we save for special moments when everyone’s together. And today is exactly that kind of day.
Btw, Camaron Rebosado is basically our (Pinoy) version of shrimp tempura, but with a fluffier, crispier batter.
It was one of those slow, cozy Saturdays when the whole family happened to be home. No errands, no rush, no schedule. Just us. So Daddydoodledoo and I looked at each other and said, “Let’s cook something masarap!” We went to the palengke to buy the freshest, plumpest shrimp we could find.
What made the moment sweeter was that everyone pitched in.
Ykaie took charge of peeling the shrimp (and she’s getting really good at it!), while Twinkle proudly volunteered to set the table — placing plates and spoons like she was preparing for a mini feast. Little things like these always make cooking feel so much more meaningful.
And that’s the magic of Camaron Rebosado in our home: it turns into a family activity. It fills the kitchen with laughter, the smell of frying batter, and the sound of shrimp sizzling in hot oil. It becomes more than just a dish,it’s a memory.
So if you’re looking for a simple but special recipe that brings the family together, this is it.
Shrimp may be pricey, but cooking Camaron Rebosado becomes worth it when it turns into a bonding moment. Use very cold beer for extra crispiness, and make sure your oil is hot enough so the coating cooks up light and crunchy.
PrintCamaron Rebosado (Filipino Tempura)
Ingredients
- 1 kg shrimp, shells removed and deveined
- salt and pepper
- 3/4 cup flour (for dredging)
- Cooking oil (for deep-frying)
- Sweet chili sauce (for dipping)
Wet Batter
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1 bottle (330ml) beer — cold
Instructions
Prepare the Shrimp
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Pat the shrimp dry with paper towels.
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Season with salt and pepper.
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Dredge each piece lightly in the 3/4 cup flour, shaking off excess.
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This step helps the batter cling better later.
Make the Batter
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In a large bowl, whisk together flour, cornstarch, baking powder, salt, and pepper.
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Slowly pour in the cold beer, whisking until the batter is smooth.
The beer helps make the coating light and crisp.
Fry the Shrimp
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Heat enough oil in a deep pan or wok over medium to medium-high heat.
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Dip each floured shrimp into the wet batter, ensuring it’s fully coated.
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Carefully drop the shrimp into the hot oil. Fry in batches to avoid overcrowding.
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Cook until golden and crispy, about 2–3 minutes per side.
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Remove and drain on a wire rack or paper towels.
Serve
- Transfer to a plate and serve immediately with sweet chili sauce. Enjoy while it’s hot and crunchy!
