A mid-priced seafood that 18% lighter than the average seafood meal and ranks in the 11th percentile for protein.
Value4/5
Protein1/5
Lightness3/5
Ease5/5
👍 Best for
✓ Busy weeknights✓ Beginner cooks✓ Seafood lovers
✋ Skip if
✕ You're chasing high protein✕ You're doing keto / low-carb✕ You want high fiber
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
Protein18% · 26g
Carbs62% · 90g
Fat20% · 13g
1g
Fiber
1630mg
Sodium
4.2g
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
11th pctl
More protein than 11% of 1,474 meals
Protein density
4.2g /100cal
Leaner than 33% of meals
vs Seafood average
18% lighter
This620
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✓ Quick✓ Easy Prep✓ 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
Ponzu Sauce
Sesame Ginger Crunch
Jasmine Rice
Kale
Shrimp
Yogurt
Garlic
Sesame Oil
Vegan Mayonnaise
Carrot
Scallions
Gochujang Sauce
Cooking Oil
Sugar
Salt
Black Pepper
How to make it
1
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes.Keep covered off heat until ready to serve.
2
While rice cooks, trim, peel, and cut carrots on a diagonal into ¼-inch-thick pieces. Peel and mince or grate garlic. Trim and thinly slice scallions, separating whites from greens. Remove and discard any large stems from kale; chop leaves into bite-size pieces.
3
Toss carrots on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until tender, 15-20 minutes.
4
Open package of chicken* and drain off any excess liquid. TIP: Cut any larger pieces in half if necessary.Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and sesame ginger crunch; season with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes.Turn off heat; transfer chicken to a plate and tent with foil. Wipe out pan.
5
While chicken cooks, in a small bowl, combine gochujang, mayonnaise, yogurt, one packet of ponzu, ⅛ tsp sugar, salt, and pepper (two packets of ponzu and ¼ tsp sugar for 4 servings).Add water 1 tsp at a time until mixture reaches a drizzling consistency.
6
Heat a drizzle of oil in pan used for chicken over medium-high heat. Add garlic and scallion whites; cook, stirring, until fragrant, 30 seconds.Stir in kale, remaining ponzu, and ½ cup water. Cook, stirring occasionally, until liquid has evaporated and kale is wilted and tender, 2-4 minutes.Turn off heat. Stir in 1 tsp sesame oil (2 tsp for 4 servings). Season with salt and pepper.
7
Divide rice, carrots, kale, and chicken between bowls. Drizzle with gochujang sauce. Garnish with scallion greens and serve. TIP: This dish is meant to be mixed in the bowl before being enjoyed!
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Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes.Keep covered off heat until ready to serve.
2
Step 2
While rice cooks, trim, peel, and cut carrots on a diagonal into ¼-inch-thick pieces. Peel and mince or grate garlic. Trim and thinly slice scallions, separating whites from greens. Remove and discard any large stems from kale; chop leaves into bite-size pieces.
3
Step 3
Toss carrots on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until tender, 15-20 minutes.
4
Step 4
Open package of chicken* and drain off any excess liquid. TIP: Cut any larger pieces in half if necessary.Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and sesame ginger crunch; season with salt and pepper. Cook, stirring occasionally, until browned and cooked through, 4-6 minutes.Turn off heat; transfer chicken to a plate and tent with foil. Wipe out pan.
5
Step 5
While chicken cooks, in a small bowl, combine gochujang, mayonnaise, yogurt, one packet of ponzu, ⅛ tsp sugar, salt, and pepper (two packets of ponzu and ¼ tsp sugar for 4 servings).Add water 1 tsp at a time until mixture reaches a drizzling consistency.
6
Step 6
Heat a drizzle of oil in pan used for chicken over medium-high heat. Add garlic and scallion whites; cook, stirring, until fragrant, 30 seconds.Stir in kale, remaining ponzu, and ½ cup water. Cook, stirring occasionally, until liquid has evaporated and kale is wilted and tender, 2-4 minutes.Turn off heat. Stir in 1 tsp sesame oil (2 tsp for 4 servings). Season with salt and pepper.
7
Step 7
Divide rice, carrots, kale, and chicken between bowls. Drizzle with gochujang sauce. Garnish with scallion greens and serve. TIP: This dish is meant to be mixed in the bowl before being enjoyed!
HelloFresh is the most popular meal kit in the US, offering 90+ recipes per week across Classic, Family, Veggie, Fit & Wholesome, and Quick & Easy plans.
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puts Ginger Shrimp & Rice Bowls on the menu as a prepared dish that holds up on a weeknight without asking much of the cook. At 620 calories per serving and 26 g of protein, the numbers fit most balanced eating frameworks without adjustment.
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delivers weekly meals across the US. For testing notes, delivery details, and how compares to alternatives, read the review on MealFan.
Nutrition per serving
620Calories
26gProtein
90gCarbs
13gFat
1gFiber
1630mgSodium
Daily calorie contribution31% of 2,000 cal target
🍽️ Serves: 2 servings
✓ Perfect for
Weight management
⚠ Not ideal for
Vegans
Strict keto
Frequently asked questions
How many calories are in Ginger Shrimp & Rice Bowls?
Ginger Shrimp & Rice Bowls contains 620 calories and 26 g of protein per serving.
Which meal service offers Ginger Shrimp & Rice Bowls?
Ginger Shrimp & Rice Bowls is offered by . Read the full review on MealFan for pricing, freshness ratings, and how compares to competitors.
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