This easy sautéed shrimp recipe is packed with flavor and spice. Fennel and anise seeds add an herbal depth, crushed red pepper turns up the heat, and celery plays off the spices with its cooling vibes. As for the cornstarch—don’t skip it. It’s the key to getting a crispy crust reminiscent of deep frying. Also, it’s key to not turn the shrimp too often so that they can get good browning, so get out your tongs for this recipe. Any number of sides would pair well with these shrimp—try white rice to cool the heat down, grilled and oiled toast for an appetizer, or tossed with pasta.