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4.34 from 3 votes

Camaron Rebosado

Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Servings: 4 Servings


  • 1 pound 16 to 20 pieces large shrimp
  • 1 tablespoon lemon or calamansi juice
  • 1/4 teaspoon pepper
  • 1-1/2 teaspoons salt
  • 1/4 cup ice cold water
  • 1 egg
  • 1/2 cup flour
  • 1/2 cup corn starch
  • oil


  • Peel shrimps leaving the tail sections intact. Using a knife, make a shallow incision down the back of each shrimp. Pull out intestinal tract and discard. In a small bowl, combine shrimp, lemon juice, pepper and 1/2 teaspoon of the salt. Marinate in the refrigerator for about 10 minutes.
  • In a large bowl, whisk together water and egg. Add flour, cornstarch and the remaining 1 teaspoon of the salt. Whisk together into a smooth batter.
  • In a large pan over medium heat, heat about 2 inches oil.
  • Drain shrimps from marinade. Holding by the tail, dip shrimps one at a time in batter to fully coat. Drop into the hot oil and cook for about 2 to 3 minutes or until golden and crisp. Cook in batches as needed. With a slotted spoon, remove from pan and drain on a wire rack set over a baking sheet. Serve immediately with sweet and sour sauce or banana ketchup.


The oil is hot enough and ready for frying when a cube of bread tossed in browns in 1 minute.