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.

Dawn Perry
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.