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✅ 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
Protein19% · 32g
Carbs48% · 81g
Fat33% · 25g
4g
Fiber
1570mg
Sodium
4.6g
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
4.6g /100cal
Leaner than 45% of meals
vs Seafood average
9% lighter
This690
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✓ High Protein✓ 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
Veggie Stock Concentrate
Sour Cream
Feta Cheese
Spinach
Jasmine Rice
Lemon
Shrimp
Yogurt
Grape Tomatoes
Dried Oregano
Scallions
Garlic Powder
Dill
Olive Oil
Cooking Oil
Salt
Black Pepper
How to make it
1
Wash and dry produce.
Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon. Finely chop dill.
2
Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites and a pinch of salt. Cook, stirring, until fragrant, 1 minute.Stir in rice, stock concentrates, and 1¼ cups water (2¼ cups for 4 servings). 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 use in Step 6.
3
While rice cooks, in a small bowl, combine sour cream, yogurt, half the garlic powder (you’ll use the rest in Step 5), and a pinch of lemon zest.Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
4
Line a second small bowl with paper towels; set aside.Heat a drizzle of oil in a large pan over medium-high heat. Add spinach; season with salt and pepper. Cook, stirring, until spinach is wilted, 2-3 minutes. Transfer to prepared bowl; let cool.Heat another drizzle of oil in same pan over high heat. Add tomatoes; cook, stirring occasionally, until blistered, 2-3 minutes. Season with salt and pepper. Turn off heat; transfer to a plate. Wipe out pan.
5
Rinse shrimp* under cold water, then pat dry with paper towels.Heat a large drizzle of oil in pan used for veggies over high heat. Once pan is hot, add shrimp, oregano, remaining garlic powder, salt, and pepper.Cook, stirring occasionally, until shrimp are opaque and cooked through, 3-4 minutes. Remove pan from heat; squeeze juice from one lemon wedge (two wedges for 4 servings) over shrimp. Cover to keep warm.
6
Squeeze any excess liquid from cooked spinach, then transfer to a cutting board and roughly chop.Transfer chopped spinach to pot with rice; add half the dill, remaining lemon zest, a drizzle of olive oil, and a squeeze of lemon juice and stir to combine. Season with salt and pepper.
7
Transfer spinach rice to a serving platter. TIP: Spread out into a wide, thin layer so that rice peeks out under toppings.Top rice with shrimp and tomatoes and drizzle with yogurt sauce. Sprinkle with feta, scallion greens, and as much remaining dill as you like. Divide between plates or serve family style with remaining lemon wedges on the side.
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Wash and dry produce.
Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon. Finely chop dill.
2
Step 2
Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites and a pinch of salt. Cook, stirring, until fragrant, 1 minute.Stir in rice, stock concentrates, and 1¼ cups water (2¼ cups for 4 servings). 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 use in Step 6.
3
Step 3
While rice cooks, in a small bowl, combine sour cream, yogurt, half the garlic powder (you’ll use the rest in Step 5), and a pinch of lemon zest.Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
4
Step 4
Line a second small bowl with paper towels; set aside.Heat a drizzle of oil in a large pan over medium-high heat. Add spinach; season with salt and pepper. Cook, stirring, until spinach is wilted, 2-3 minutes. Transfer to prepared bowl; let cool.Heat another drizzle of oil in same pan over high heat. Add tomatoes; cook, stirring occasionally, until blistered, 2-3 minutes. Season with salt and pepper. Turn off heat; transfer to a plate. Wipe out pan.
5
Step 5
Rinse shrimp* under cold water, then pat dry with paper towels.Heat a large drizzle of oil in pan used for veggies over high heat. Once pan is hot, add shrimp, oregano, remaining garlic powder, salt, and pepper.Cook, stirring occasionally, until shrimp are opaque and cooked through, 3-4 minutes. Remove pan from heat; squeeze juice from one lemon wedge (two wedges for 4 servings) over shrimp. Cover to keep warm.
6
Step 6
Squeeze any excess liquid from cooked spinach, then transfer to a cutting board and roughly chop.Transfer chopped spinach to pot with rice; add half the dill, remaining lemon zest, a drizzle of olive oil, and a squeeze of lemon juice and stir to combine. Season with salt and pepper.
7
Step 7
Transfer spinach rice to a serving platter. TIP: Spread out into a wide, thin layer so that rice peeks out under toppings.Top rice with shrimp and tomatoes and drizzle with yogurt sauce. Sprinkle with feta, scallion greens, and as much remaining dill as you like. Divide between plates or serve family style with remaining lemon wedges on the side.
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 Greek Shrimp over Lemony Spinach Rice with HelloFresh's Greek Shrimp over Lemony Spinach Rice: 690 calories, 32g protein. Seafood meal. Recipe, ingredients, and nutrition from MealFan. on the menu as a prepared dish that holds up on a weeknight without asking much of the cook. At 690 calories per serving and 32 g of protein, the numbers fit most balanced eating frameworks without adjustment.
Rice is a cereal grain and, in its domesticated form, is the staple food of over half of the world's population, particularly in Africa and Asia. Rice is the seed of the grass species Oryza sativa —or, less commonly, Oryza glaberrima. [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
690Calories
32gProtein
81gCarbs
25gFat
4gFiber
1570mgSodium
Daily calorie contribution35% of 2,000 cal target
🍽️ Serves: 2 servings
💪 Protein-Rich
⚠ Not ideal for
Vegans
Strict keto
Frequently asked questions
How many calories are in Greek Shrimp over Lemony Spinach Rice?
Greek Shrimp over Lemony Spinach Rice contains 690 calories and 32 g of protein per serving, portioned as HelloFresh's Greek Shrimp over Lemony Spinach Rice: 690 calories, 32g protein. Seafood meal. Recipe, ingredients, and nutrition from MealFan..
Which meal service offers Greek Shrimp over Lemony Spinach Rice?
Greek Shrimp over Lemony Spinach Rice is offered by . Read the full review on MealFan for pricing, freshness ratings, and how compares to competitors.
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