Camaron Rebosado
Camaron Rebosado features tender, fresh shrimp coated in a crispy, golden batter, offering a delightful combination of savory seafood and zesty citrus flavor. Perfect for seafood lovers and ideal as an appetizer or main dish for casual gatherings or family dinners.
Ingredients
Instructions
- Select fresh shrimp about 4 inches long, remove the shell of the body but leave the head and tail. Trim the pointed part of the head and remove black veins by cutting partly the back.
- Salt the shrimp to taste and soak them in lemon juice (calamansi or lemon).
- Roll the soaked shrimp in flour until coated evenly.
- Drop each shrimp into beaten eggs, ensuring they are well coated.
- Fry the coated shrimp in deep hot oil until golden brown and crispy.
- Serve hot.
Tips & Substitutions
For the best results, choose fresh, large shrimp and ensure they are deveined properly. If calamansi is unavailable, lemon is a great substitute. To enhance the flavor, consider adding a pinch of paprika or cayenne to the flour. For a lighter version, you can bake the shrimp instead of frying them, though they won't be as crispy. For more variations, check out other Mexican recipes featuring shrimp.
Serving Suggestions
Serve Camaron Rebosado hot with a side of garlic rice or a fresh salad. Dipping sauces like spicy mayo or a tangy avocado salsa can enhance the flavors. This dish pairs beautifully with Seafood Vera Cruz for a delightful seafood feast. Garnish with fresh herbs and lemon wedges for an appealing presentation.
Storage & Reheating
Store any leftover Camaron Rebosado in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes to retain their crispiness, rather than microwaving, which can make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Camaron Rebosado contains roughly 3885 calories, with 14g protein, 118g carbohydrates, and 379g fat. It is an excellent source of iron (31% of the Daily Value) and protein (28% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 634mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp, but ensure they are fully thawed and patted dry before cooking. This will help the batter adhere better and prevent excess moisture during frying.
What oil is best for frying the shrimp?
For frying, use oils with high smoke points like vegetable, canola, or peanut oil. These oils allow for a crispy texture without burning, ensuring your shrimp come out golden brown.
How do I know when the shrimp are cooked through?
Shrimp are cooked when they turn pink and opaque, typically taking 2-3 minutes per side in hot oil. Be careful not to overcook them, as they can become tough.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).