Firecracker Shrimp Stirfry …and a peek inside Julia’s Kitchen

Firecracker Shrimp Stirfry

I spotted a shrimp recipe on Pioneer Woman’s amazing site recently and couldn’t wait to make it. I love shrimp, and love anything spicy even more so this was exactly something I knew I had to make. Last night, I was ready to fire up the grill to cook up the shrimp when something like a monsoon came over us. Lightning, rain, thunder, wind…all of it, and very typical of summer in Florida…so needless to say, I wasn’t overly excited about standing in the porch watching delicate shrimp cook up on the grill. It was time to improvise…

Firecracker Shrimp Stirfry

I had a ton of veggies to use up in the fridge…and a brand new wok that I got for a steal at IKEA. So stir fry it will be.

Firecracker Shrimp Stirfry

In a bowl I mixed together some hot chili sauce, a little oil, soy sauce, rice vinegar and a couple splashes of fish sauce. Oh and I pressed about 4 or 5 cloves of garlic in there too. I chopped a ton of veggies…squash, zucchini, onion, red pepper and more garlic. Forget the grill…this stir fry was awesome!

Firecracker Shrimp Stirfry

Print Recipe

Firecracker Shrimp Stirfry

Yield: 2- 4 servings


  • 1 lb shrimp, peeled and deveined
  • 2 TB hot chili sauce (I use Sriracha - adjust amount to your taste)
  • 1 TB soy sauce
  • 1 TB rice vinegar
  • 1 TB oil
  • couple of splashes fish sauce
  • 4-5 garlic cloves, pressed or minced
  • small pinch of salt, big pinch of pepper
  • 1-2 zucchinis, chopped in quarters
  • 1-2 yellow squash, chopped in quarters
  • 1 onion, thinly sliced
  • 1 red pepper, sliced in thin strips
  • 2-3 garlic cloves, minced


  1. Combine chili sauce, soy sauce, rice vinegar, oil, fish sauce, garlic, salt and pepper in a bowl to make a sauce. Toss shrimp in sauce and coat completely.
  2. Heat wok over medium-high heat. Add a couple tsp canola oil into wok and sear the shrimp. Once shrimp are just cooked, take out and set aside. Add chopped vegetables and garlic into wok. Cook over medium-high heat for about 5-8 minutes until veggies start to soften. Once veggies are slightly cooked, add back in shrimp and toss to combine, cook for 2-3 minutes more. Serve with cooked soba noodles. Season with more soy sauce, fish sauce or chili sauce to taste.

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While I was in D.C. last weekend I visited the Julia Child exhibit at the Smithsonian Museum of American History. Now, I’m almost embarrassed to admit this, but I really don’t know much about Ms. Julia Child. I know of her…but have never watched her shows. With “Julie & Julia” out in the theaters today, the book and then finally after visiting this exhibit, I must say, I am intrigued. I may have to dig up some old shows of hers and settle in on the couch one afternoon and just watch…she seemed like such a lovely spirit. Enjoy a peek in her kitchen…apparently it’s all her stuff, donated by her and set up exactly how she wanted it.

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