How To Cook Camaron Rebosado (Battered and Fried Shrimps)

Camaron Rebosado

Course Appetizer, Main Course
Cuisine Filipino
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings 4 people
Author Connie Veneracion


  • 500 grams large shrimps
  • 1 and 1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1 cup tapioca starch (or corn or potato or rice) starch
  • 3/4 cup ice cold water
  • 2 to 3 cups cooking oil for deep frying


  • Remove the heads and shells of the shrimps, leaving the tails on — not for decoration but to making dipping in the batter easier.
  • Slit the backs of each shrimp and remove the black vein that runs through it length. This is the shrimp’s digestive system that contains its waste and you really don’t want to ingest it.
  • Heat the cooking oil in a wok or frying pan.
  • Pat the shrimps dry with paper towels and season with salt and pepper.
  • In a wide shallow bowl, place 1/4 c. of starch.
  • In a mixing bowl, place the remaining starch and ice cold water. Mix lightly.
  • Holding a shrimp by the tail, dredge in flour then dip in batter until well coated. 
  • Carefully drop into the hot oil. Repeat and cook the shrimps in batches of four to six. This is a very short frying method. If the temperature of the oil is right, the coating should turn lightly golden and crisp in less than three minutes by which time the shrimps should be cooked through.
  • Drain the fried shrimps on paper towels.
  • Serve the camaron rebosado imeddiately with sweet chili sauce on the side.


This is an updated version of my camaron rebosado recipe published in April 29, 2009.