Spicy Asian Tiger Shrimp


  • 20 extra large tiger shrimp
  • 1 tsp chili powder
  • kosher salt and black pepper to taste
  • 1 tsp fennel seed
  • 5 Sichuan pepper corns
  • 1 star anise, broken into segments
  • 1 cinnamon stick, broken into pieces
  • 2 tbs peanut oil
  • 2 cloves garlic, minced
  • 1 inch pieces of fresh ginger, grated
  • Add chili powder, salt and pepper and fennel seed to a bowl.
  • Add the shrimp to the bowl and coat with the spice mixture
  • In a wok or large frying pan using high heat add the oil, the sichuan peppercorns, garlic, star anise, cinnamon stick and ginger.
  • Stir fry for about a minute, stirring constantly.
  • Add the shrimp and continue to cook until the shrimp turn pink.
  • Serve with rice.

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