Freddie is one of those home cooks who can open a cupboard or fridge, pause for a minute, and magically turn whatever’s on hand into a delicious meal. Watching him in action is always a delight—especially when I can sit at the counter doing the New Yorker crossword puzzle while he works his magic.
This past summer, one of Freddie’s standout meals was spaghetti with tomato sauce, a green salad, and baked shrimp. Readers were curious about the shrimp, so I called him to get the steps. Here’s how he does it:
Ingredients
- 1 bag frozen, pre-cooked shrimp
- Flour
- Salt and pepper
- Eggs
- Panko bread crumbs
- Optional spices: paprika, garlic powder, onion powder
- Olive oil
- Lemon
Instructions
- Prep the shrimp:
Preheat your oven to 350°F (175°C). Defrost the shrimp if frozen. Remove the tails if still attached, and pat the shrimp dry with a paper towel. - Set up a dredging station:
Use three shallow plates: one for flour (season with salt and pepper if you like), one for beaten eggs (egg wash), and one for panko breadcrumbs (seasoned with optional paprika, garlic powder, onion powder, salt, and pepper). Gently coat each shrimp first in flour, then egg wash, and finally in the breadcrumbs. - Prepare for baking:
Line a baking sheet with aluminum foil. Drizzle a thin layer of olive oil over the foil to prevent sticking. Arrange the shrimp in a single layer on the sheet, then drizzle a little more olive oil on top of the shrimp. - Bake:
Place the tray in the oven and bake for 10–15 minutes, until the shrimp are golden and crispy. - Finish:
Remove from the oven and squeeze fresh lemon juice over the shrimp before serving.
Serving Suggestions
Serve alongside pasta with tomato sauce and a green salad for a full meal. You can also eat the shrimp with the pasta or on their own. Breaded shrimp with a simple red sauce? Absolutely delicious.
Freddie’s approach is casual, comforting, and perfect for a quick weeknight dinner or a relaxed weekend meal. The breaded shrimp are crispy, flavorful, and versatile—easy to whip up while keeping the rest of the meal simple.
