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Nutrition was checked against the recorded provider source. This is not an independent laboratory test.
Source check recorded: 2026-09-21.
Catalog records can describe historical dishes. Current availability varies by menu, location and delivery date. Cite this page for the catalog record and retain its verification limits.
📅 Reviewing meal kits since 2019📊 10,423 meals in our database🧾 Macros sourced from HelloFresh🔄 Availability checked weekly
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
64th pctl
More total protein than 64% of 7,411 meals
Protein density
4.1g /100cal
More protein per calorie than 24% of meals
Protein value
$0.21 /g protein
At $9.00 a serving. Services we track run $0.16 to $1.19 per gram of protein
vs Seafood average
35% heavier
This1030
Avg763
🧾 Diet fit
Based on this meal's macros per serving
✓ High protein ›✕ Low carb✕ Keto-friendly✕ Under 500 cal✓ High fiber✕ Lower sodium
Allergens & dietary
Contains⚠ Milk⚠ Shellfish⚠ Wheat⚠ Eggs⚠ Tree Nuts
Dietary✓ Pork-free
Details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen free and trace cross contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
Veggie Stock Concentrate
Sour Cream
Red Onion
Chickpeas
Spinach
Shrimp
Curry Powder
Yogurt
Tempura Batter Mix
Lime
Garlic
Scallions
Cashews
Golden Raisins
Basmati Rice
Salt
Cooking Oil
Butter
Black Pepper
How to make it
1
Rinse and dry all produce. Halve, peel, and finely dice the onion until you have 1 cup; mince the remaining diced onion until you have 2 tablespoons and set it aside in a medium bowl (for 4 servings, finely dice the whole onion; mince 4 tablespoons from the pile). Trim and thinly slice the scallions, keeping whites and greens separate. Roughly chop the spinach. Quarter the lemon. Peel and mince the garlic. Drain and rinse the chickpeas.
2
Melt 1 tablespoon butter in a small pot over medium-high (use 2 tablespoons and a medium pot for 4 servings). Add the diced onion, scallion whites, cashews, and a pinch of salt. Cook stirring for 1 minute. Stir in the rice, stock concentrate, 3/4 cup water (1 1/2 cups for 4), and a big pinch of salt. Bring to a boil, then cover and reduce to low. Cook until the rice is tender, 15-18 minutes. Turn off heat. Add the spinach to the pot, cover until wilted, about 2 minutes, then stir to combine.
3
While the rice cooks, place the raisins in a small bowl (roughly chop any large ones). Add juice from one lemon wedge (two wedges for 4 servings), a pinch of salt, and enough hot water to just cover. Set aside to pickle. In a separate small bowl, combine the sour cream, yogurt, a squeeze of lemon, and a pinch of garlic to taste. Stir in water 1 teaspoon at a time until the sauce reaches a drizzling consistency. Season with salt and pepper.
4
Add the chickpeas to the bowl with the minced onion. Mash with a potato masher or fork until almost smooth, some larger pieces are fine. Stir in the tempura mix, scallion greens, remaining garlic, 1/3 cup water (2/3 cup for 4 servings), and 2 teaspoons curry powder (4 teaspoons for 4; be sure to measure) until evenly combined. Season generously with salt and pepper. The batter should be thick but not dry, add more water 1 tablespoon at a time if needed.
5
Heat a 1/3-inch layer of oil in a large heavy-bottomed pan over medium-high. Once hot enough that a drop of batter sizzles, add 1/4-cup scoops of batter. Cook in batches if needed, until golden brown and crisp on both sides, 3-4 minutes per side. Transfer to a paper-towel-lined plate and season with a pinch of salt. Wipe out the pan. Pat the shrimp dry; season with salt and pepper. Heat a drizzle of oil in the same pan over medium-high. Cook the shrimp until pink and opaque, 2-3 minutes per side. USDA minimum: 145°F for shellfish.
6
Divide the rice pilaf between plates. Top with the chickpea fritters and shrimp. Drizzle with the creamy garlic sauce and scatter with as many pickled raisins (drained first) as you like. Serve with remaining lemon wedges on the side.
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Not on the current menu Last seen on the menu on May 31, 2026. Meal services rotate recipes, so this may be offered again.
Curried Chickpea Fritters with Shrimp, HelloFresh Meal Review & Calories is part of HelloFresh's seafood rotation, pre-portioned seafood with recipe card included, Hard difficulty, 1030 cal per serving. One of 90+ kits shipped fresh each week.
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Among the prepared dishes in 's lineup, Curried Chickpea Fritters with Shrimp with HelloFresh's Curried Chickpea Fritters with Shrimp: 1030 calories, 42g protein. Seafood meal. Recipe, ingredients, and nutrition from MealFan. is one of the more straightforward options to prepare. It comes in at 1030 calories per serving, with 42g protein, enough to cover roughly 52 percent of a 2,000 calorie day.
A shrimp is a common name typically used for crustaceans with an elongated body and a primarily swimming mode of locomotion. The name usually refers to decapods belonging to the Caridea or Dendrobranchiata, although some crustaceans outside this order are also referred to as "shrimp". [1]
HelloFresh delivers weekly meals across the US. For testing notes, delivery details, and how HelloFresh compares to alternatives, read the HelloFresh review on MealFan.
Daily calorie contribution52% of 2,000 cal target
🍽️ Serves: 2 servings
💪 High-Protein
✓ Perfect for
High-protein goals
⚠ Not ideal for
Strict calorie restriction
Vegans
Strict keto
Frequently asked questions
How many calories are in Curried Chickpea Fritters with Shrimp?
Curried Chickpea Fritters with Shrimp contains 1030 calories and 42 g of protein per serving, portioned as HelloFresh's Curried Chickpea Fritters with Shrimp: 1030 calories, 42g protein. Seafood meal. Recipe, ingredients, and nutrition from MealFan..
Which meal service offers Curried Chickpea Fritters with Shrimp?
Curried Chickpea Fritters with Shrimp is offered by . Read the full review on MealFan for pricing, freshness ratings, and how compares to competitors.
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