A mid-priced seafood that 28% lighter than the average seafood meal and ranks in the 21th percentile for protein.
Value4/5
Protein2/5
Lightness4/5
Ease5/5
👍 Best for
✓ Busy weeknights✓ Beginner cooks✓ Seafood lovers
✋ Skip if
✕ You're chasing high protein✕ You're doing keto / low-carb
This take is generated from the meal's nutrition, price and how it ranks against 1,900 meals we track — a starting point, not a substitute for tasting it yourself. Tried it? Add your rating →
✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from HelloFresh🔄 Availability checked weekly
Nutrition per serving
Protein24% · 32g
Carbs45% · 61g
Fat31% · 19g
13g
Fiber
1010mg
Sodium
5.8g
Protein / 100 cal
Per serving, as packaged by HelloFresh. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
21th pctl
More protein than 21% of 1,474 meals
Protein density
5.8g /100cal
Leaner than 75% of meals
vs Seafood average
28% lighter
This550
Avg759
🧾 Diet fit
Based on this meal's macros per serving
✓ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal✓ High fiber✕ Lower sodium
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Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Dietary✓ Under 650 Calories✓ High Protein✓ Pork-free
Allergen & dietary 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
Green Bell Pepper
Sour Cream
Red Onion
Shrimp
Farro
Fajita Spice Blend
Tomato
Lime
Scallions
Guacamole
Garlic Powder
Cilantro
Olive Oil
Salt
Black Pepper
How to make it
1
In a medium pot (large pot for 4 servings), combine farro, 3½ cups water (6 cups for 4), and a big pinch of salt. Bring to a boil and cook until farro is tender, 25-30 minutes. TIP: If you end up with any excess water, simply pour it out. Alternatively, if water evaporates before farro is done, add a splash of water.In a medium pot (large pot for 4 servings), combine farro, 3½ cups water (6 cups for 4), and a big pinch of salt. Bring to a boil and cook until farro is tender, 25-30 minutes. TIP: If you end up with any excess water, simply pour it out. Alternatively, if water evaporates before farro is done, add a splash of water.
2
While farro cooks, wash and dry produce.Dice tomato into ¼-inch pieces. Trim and thinly slice scallions. Finely chop cilantro. Zest and quarter lime. Halve, core, and thinly slice bell pepper into strips. Halve, peel, and thinly slice onion.
3
In a small bowl, combine tomato, scallions, half the cilantro, half the garlic powder (you’ll use the rest later), and juice from half the lime. Season with salt and pepper.Set aside until ready to use.
4
Heat a drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Once hot, add bell pepper and onion; season with salt and pepper. Cook, stirring occasionally, until browned and slightly softened, 3-5 minutes. Add the shrimp, Fajita Spice Blend, remaining garlic powder and a 1/4 cup water (1/2 cup for 4 servings) and cook, stirring and scraping up any browned bits from bottom of pan, until shrimp is cooked through, 1-2 minutes more. Remove from heat; taste and season with salt & pepper.
5
Meanwhile, rinse shrimp* under cold water, then pat dry with paper towels.To pan with veggies, add shrimp, Fajita Spice Blend, remaining garlic powder, and ¼ cup water (½ cup for 4 servings). Cook, stirring and scraping up any browned bits from bottom of pan, until shrimp are cooked through, 1-2 minutes more.Taste and season with salt and pepper.
6
In a second small bowl, whisk together sour cream and 1 tsp water (2 tsp for 4 servings).Once farro is done, stir in lime zest, remaining cilantro, a large drizzle of olive oil, salt, and pepper.Divide farro between bowls. Top with shrimp, veggies, and pico de gallo. Dollop with guacamole and drizzle with sour cream. Serve with remaining lime wedges on the side.TIP: Anytime you’re looking for a little pick-me-up, enjoy a RYZE Mushroom Coffee to give your brain and body some delicious benefits.
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In a medium pot (large pot for 4 servings), combine farro, 3½ cups water (6 cups for 4), and a big pinch of salt. Bring to a boil and cook until farro is tender, 25-30 minutes. TIP: If you end up with any excess water, simply pour it out. Alternatively, if water evaporates before farro is done, add a splash of water.In a medium pot (large pot for 4 servings), combine farro, 3½ cups water (6 cups for 4), and a big pinch of salt. Bring to a boil and cook until farro is tender, 25-30 minutes. TIP: If you end up with any excess water, simply pour it out. Alternatively, if water evaporates before farro is done, add a splash of water.
2
Step 2
While farro cooks, wash and dry produce.Dice tomato into ¼-inch pieces. Trim and thinly slice scallions. Finely chop cilantro. Zest and quarter lime. Halve, core, and thinly slice bell pepper into strips. Halve, peel, and thinly slice onion.
3
Step 3
In a small bowl, combine tomato, scallions, half the cilantro, half the garlic powder (you’ll use the rest later), and juice from half the lime. Season with salt and pepper.Set aside until ready to use.
4
Step 4
Heat a drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Once hot, add bell pepper and onion; season with salt and pepper. Cook, stirring occasionally, until browned and slightly softened, 3-5 minutes. Add the shrimp, Fajita Spice Blend, remaining garlic powder and a 1/4 cup water (1/2 cup for 4 servings) and cook, stirring and scraping up any browned bits from bottom of pan, until shrimp is cooked through, 1-2 minutes more. Remove from heat; taste and season with salt & pepper.
5
Step 5
Meanwhile, rinse shrimp* under cold water, then pat dry with paper towels.To pan with veggies, add shrimp, Fajita Spice Blend, remaining garlic powder, and ¼ cup water (½ cup for 4 servings). Cook, stirring and scraping up any browned bits from bottom of pan, until shrimp are cooked through, 1-2 minutes more.Taste and season with salt and pepper.
6
Step 6
In a second small bowl, whisk together sour cream and 1 tsp water (2 tsp for 4 servings).Once farro is done, stir in lime zest, remaining cilantro, a large drizzle of olive oil, salt, and pepper.Divide farro between bowls. Top with shrimp, veggies, and pico de gallo. Dollop with guacamole and drizzle with sour cream. Serve with remaining lime wedges on the side.TIP: Anytime you’re looking for a little pick-me-up, enjoy a RYZE Mushroom Coffee to give your brain and body some delicious benefits.
With 90+ recipes each week across Classic, Family, Veggie, Fit & Wholesome, and Quick & Easy plans, HelloFresh is the most widely used meal kit in the US.
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Fajita-Spiced Shrimp & Farro Bowls one of the prepared options in 's rotating weekly lineup. The serving delivers 550 calories alongside 32g of protein, placing it at about 28 percent of a typical daily calorie goal.
Bowls, also known as lawn bowls or lawn bowling, is a sport in which players try to roll their ball closest to a smaller ball. The bowls are shaped (biased), so that they follow a curved path when being rolled. [1]
delivers weekly meals across the US. For testing notes, delivery details, and how compares to alternatives, read the review on MealFan.
Nutrition per serving
550Calories
32gProtein
61gCarbs
19gFat
13gFiber
1010mgSodium
Daily calorie contribution28% of 2,000 cal target
🍽️ Serves: 2 servings
💪 Protein-Rich
✓ Perfect for
Weight management
⚠ Not ideal for
Vegans
Frequently asked questions
How many calories are in Fajita-Spiced Shrimp & Farro Bowls?
Fajita-Spiced Shrimp & Farro Bowls contains 550 calories and 32 g of protein per serving.
Which meal service offers Fajita-Spiced Shrimp & Farro Bowls?
Fajita-Spiced Shrimp & Farro Bowls is offered by . Read the full review on MealFan for pricing, freshness ratings, and how compares to competitors.
Green Bell Pepper
Sour Cream
Red Onion
Shrimp
Farro
Fajita Spice Blend
Tomato
Lime
Scallions
Guacamole
Garlic Powder
Cilantro
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