Camaron Rebosado Filipino Fried Shrimp
Crispy, golden, and bursting with flavor, Camaron Rebosado Filipino Fried Shrimp is a must-try dish that showcases the perfect fusion of simplicity and indulgence. This beloved Filipino recipe features succulent shrimp marinated in tangy lemon juice, salt, and pepper, then coated in a light and airy batter made with flour, cornstarch, and a touch of baking powder for that signature crunch. Deep-fried to perfection, each piece is delightfully crispy on the outside and tender on the inside. Ready in just 35 minutes, this quick and easy seafood delight is perfect for sharing as an appetizer or a main dish. Serve it with classic sweet chili sauce, banana ketchup mayo, or your favorite dip for an authentic Filipino dining experience that will leave your taste buds craving more. Perfect for seafood lovers, family dinners, and special gatherings!
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Recipe Information
Ingredients
- 500 grams large shrimp, peeled and deveined (tails on)
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 cup all-purpose flour
- 0.5 cup cornstarch
- 1 teaspoon baking powder
- 1 large egg
- 1 cup cold water
- 4 cups vegetable oil (for frying)
Instructions
In a bowl, combine the peeled and deveined shrimp, lemon juice, salt, and ground black pepper. Mix well and let marinate for 15 minutes.
In another bowl, whisk together the all-purpose flour, cornstarch, and baking powder.
Add the egg and cold water to the dry ingredients, then whisk until the batter is smooth and free of lumps. The batter should have a slightly thick, pancake-like consistency. If needed, adjust with a teaspoon of cold water or a pinch of flour.
Heat the vegetable oil in a deep frying pan or pot over medium-high heat. The oil should be about 180°C (350°F).
Dry the marinated shrimp with a paper towel to remove excess moisture, ensuring the batter adheres better.
Dip each shrimp into the batter, coating it evenly. Let any excess batter drip off before frying.
Carefully drop the battered shrimp into the hot oil, a few pieces at a time, to avoid overcrowding the pot. Fry until golden and crispy, about 2-3 minutes per side.
Using a slotted spoon, transfer the cooked shrimp to a plate lined with paper towels to drain excess oil.
Repeat with the remaining shrimp and batter.
Serve warm with your favorite dipping sauce, such as sweet chili sauce, ketchup, or a mixture of mayonnaise and banana ketchup for a Filipino twist.
Nutrition Facts
Calories |
2358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.4 g | 307% | |
| Saturated Fat | 34.5 g | 172% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 291 mg | 97% | |
| Sodium | 874 mg | 38% | |
| Total Carbohydrate | 40.4 g | 15% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 0.5 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 5.9 mcg | 29% | |
| Calcium | 62 mg | 5% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 380 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
