Food Recipes Spicy Fennel Fried Shrimp and Celery 5.0 (1) Add your rating & review This fried shrimp recipe may become a new household staple with its depth of flavor—plus, it cooks in only 15 minutes! By Dawn Perry Dawn Perry Dawn is the author of Ready, Set, Cook; How to Make Good Food With What's on Hand. She served as the food director for Real Simple and has worked in the test kitchens of Everyday Food, Bon Appétit, and the meal kit delivery service Martha & Marley Spoon. Dawn is the author of Short Stack Editions' Cucumbers and her recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post among other publications. She recently started Superkind Cookies, a premium cookie company shipping treats nationwide. Highlights: * Author of Ready, Set, Cook; How to Make Good Food With What's on Hand. * Former food director for Real Simple * Worked in the test kitchens of Everyday Food, Bon Appétit, and Martha & Marley Spoon * Recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post Real Simple's Editorial Guidelines Updated on January 17, 2019 Print Rate It Share Share Tweet Pin Email Photo: Jennifer Causey Hands On Time: 15 mins Total Time: 15 mins Yield: 4 servings This easy sautéed shrimp recipe packs 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 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 important not to turn the shrimp too often so it can get a good browning—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. Ingredients 1 ½ teaspoons kosher salt 1 teaspoon crushed red pepper 2 teaspoons fennel seeds 1 teaspoon anise seeds 1 ½ pounds large raw, tail-on shrimp, peeled and deveined 3 tablespoons cornstarch ¼ cup canola oil 4 celery stalks, cut into 1½-in. pieces, leaves reserved for serving 1 lemon, cut into wedges, for serving Directions Place salt and crushed red pepper in a large bowl. Combine fennel and anise seeds on a cutting board and roughly chop. Add chopped seeds to salt mixture and mix to combine. Add shrimp and toss to coat. Add cornstarch and toss until evenly coated. Heat oil in a large skillet over medium-high. Working in 2 batches, add shrimp to skillet in a single layer and cook, turning once, until golden brown and just cooked through, 1 to 2 minutes per side; transfer to a platter. Add celery to skillet and cook, tossing occasionally, until it just begins to brown, about 1 minute. Transfer to the platter with shrimp and top with celery leaves. Serve with lemon wedges. Rate it Print