Shrimp Curry Stuffed Mushrooms with Kyler




Kyler is one of my good friends and favorite co-hosts. He joins me here to clean up the leftovers while “Keeping It Paleo!” Many techinques are displayed in this video, with the main message being total utilization (i.e. don’t throw food away). If you are a glutton for curry, then put on a bib and click play…

I am currently in Annville, PA sitting outside of a closed coffee shop. It is 11:00 AM and the coffee shop is closed! What’s up with that?

I’ve been living at Indiantown Gap National Guard training facility since Sunday where I am responsible for feeding 26 athletes and 20 adults at Steve’s Club National Program Leadership Training Camp. The kids are assigned to kitchen duty each day, they are cooking under my guidance and appear to be learning a lot. I am learning a lot too. Stay tuned to my Facebook page and check back here tomorrow for an update on this experience.

You guys are the bomb! Thanks for checking out my site.

“Keeping It Paleo!” in rural Pennsylvania.

Your Pal,

Paleo Nick

Happiest when cooking for others

Shrimp Curry Stuffed Mushrooms

Ingredient List:

  • 4 cups large mushroom caps, stems removed
  • 2 tablespoons garlic, minced
  • 4 slices bacon, but into ¼” strips
  • 1 yellow onion, small dice
  • 1 cup carrots, ABC (Asian bias cut)
  • 1 cup celery, ABC
  • 2 cups broccoli florets
  • 1 sweet potato, precooked and roughly chopped
  • ¼ cup red curry paste
  • 1 ½ cups bay scallops, rinsed
  • 7 large shrimp, peeled, deveined and sliced in half
  • Kosher salt, to taste
  • Black pepper, to taste
  • 1 can coconut milk
  • Fish sauce, to taste
  • Juice of 1 lime
  • ½ bunch scallions, ABC

Preparation Instructions for the Mushroom Caps:

  1. Heat a sauté pan over medium-high heat. Add olive oil, mushroom caps and garlic, season with salt and pepper and cook for 1-2 minutes.
  2. Add ¾ cups of water, cover with a lid and reduce heat to medium. Monitor mushroom caps from this point forward. They will be done approximately the same time as the filling.

Preparation Instructions for the filling:

  1. Heat a cast-iron skillet over medium-high heat. Add bacon and garlic and stir constantly to render fat and make sure garlic doesn’t burn. Cook for 1-2 minutes.
  2. Add onions, carrots, broccoli, and celery and cook for 4 minutes, stirring occasionally. Add the sweet potato.
  3. Season shrimp and scallops with salt and pepper, add them to the pan and stir well.
  4. Add coconut milk and curry paste and stir to incorporate well. Bring the filling to a simmer and season with fish sauce and pepper to your liking. Cut the heat.
  5. he mushroom caps should be done by this time. Remove them from the heas as well. Pour the mushroom s and juice in the filling pan and stir well.
  6. Remove caps to a plate. Fill each cap with the filling mixture and spoon the remaining filling onto the plate. Use a ladle to pour the milk/curry liquid over the caps.
  7. Garnish with scallions and fresh lime. Voila! Share with your friends and enjoy!

*Note: You can use whichever vegetables you have available for this preparation. As you can see from the video, I just used what was left over in a “kitchen sink” sort of way.

“Keep It Paleo!”

Zone Breakdown:


When we talk abut large shrimp, we are looking for about the size of 31/40, meaning there are about 31-40 shrimp in a pound. Given this, that gives us about 2 -3 shrimp per oz, so we have about 3oz of shrimp. With 2oz equaling one block, that gives us 1.5 blocks of shrimp. We also are using 12oz of shrimp. With 1.5oz equaling one block, that gives us 8 protein blocks. And finally we add in 1.5 protein blocks from our bacon for a total of 11 protein blocks.


4 cups of mushrooms equal one block, so therefore our mushrooms add one block. We are adding 2 tablespoons of garlic. About 10 cloves equal one block, and in the 2 tablespoons we get about 8 cloves so we will count that as one block. one onion, once cut fills about 1 cup and one block equals ½ cup so we add in 2 blocks from the onion. One cup of carrots equal one block as do 2 cups of broccoli. Next we add one cup of celery which gives us ½ block of carbs and finally we add in 3 blocks from the sweet potato for a total of 11.5 blocks.

Balancing Act:

We have a very balanced protein, carbohydrate recipe. Divide into 2-3 portions.


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