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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
Protein21% · 38g
Carbs32% · 58g
Fat47% · 38g
11g
Fiber
3290mg
Sodium
5.1g
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
45th pctl
More protein than 45% of 1,474 meals
Protein density
5.1g /100cal
Leaner than 60% of meals
vs Pork average
22% lighter
This750
Avg957
🧾 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.
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
Corn
Seasoned Precooked Potato Slices
Baby Lettuce
Vidalia Onion Paste
Lemon
Shrimp
Old Bay Seasoning
Cajun Spice Blend
Scallions
Buttermilk Ranch Dressing
Diced Salami
Salt
Cooking Oil
Butter
How to make it
1
Preheat a well-oiled grill to medium-high heat. Wash and dry produce.
Open and drain potatoes. Drain corn; pat dry with paper towels. Trim and thinly slice scallions, separating whites from greens. Quarter lemon; halve each wedge lengthwise, removing any seeds.
OVEN ALTERNATIVE: Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees.
2
Rinse shrimp* under cold water; pat dry with paper towels.
In a large bowl, combine shrimp, diced salami, potatoes, corn, scallion whites, onion paste, half the lemon pieces, and a large drizzle of oil. Add Old Bay Seasoning, Cajun Spice Blend, and ½ tsp salt (1 tsp for 4 servings); toss to coat.
3
Cut two 18-inch-long pieces of foil (four pieces for 4 servings); arrange on a work surface.
Dividing evenly, arrange shrimp and veggies in center of foil. Top each with 1 TBSP butter.
Fold foil over shrimp and veggies, then cinch into packets.
4
Place shrimp and veggie packets, cinched sides up, on grill.
Close lid and grill until potatoes are tender and shrimp are cooked through, 12-15 minutes. TIP: When checking for doneness, carefully open the packets with tongs—there will be steam!
OVEN ALTERNATIVE: Place shrimp and veggie packets, cinched sides up, on a baking sheet (two baking sheets for 4 servings). Roast on top rack (top and middle racks for 4) until potatoes are tender and shrimp are cooked through, 30-35 minutes.
5
Meanwhile, trim and discard root end from lettuce; chop leaves into bite-size pieces.
In a medium bowl, combine lettuce, scallion greens, and ranch dressing; lightly season with salt. Toss to evenly coat.
6
Divide shrimp and veggie packets between plates; carefully open tops of packets. Squeeze remaining lemon wedges over the top. Serve with salad on the side. TIP: If you like things spicy, serve with your favorite hot sauce!
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Preheat a well-oiled grill to medium-high heat. Wash and dry produce.
Open and drain potatoes. Drain corn; pat dry with paper towels. Trim and thinly slice scallions, separating whites from greens. Quarter lemon; halve each wedge lengthwise, removing any seeds.
OVEN ALTERNATIVE: Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees.
2
Step 2
Rinse shrimp* under cold water; pat dry with paper towels.
In a large bowl, combine shrimp, diced salami, potatoes, corn, scallion whites, onion paste, half the lemon pieces, and a large drizzle of oil. Add Old Bay Seasoning, Cajun Spice Blend, and ½ tsp salt (1 tsp for 4 servings); toss to coat.
3
Step 3
Cut two 18-inch-long pieces of foil (four pieces for 4 servings); arrange on a work surface.
Dividing evenly, arrange shrimp and veggies in center of foil. Top each with 1 TBSP butter.
Fold foil over shrimp and veggies, then cinch into packets.
4
Step 4
Place shrimp and veggie packets, cinched sides up, on grill.
Close lid and grill until potatoes are tender and shrimp are cooked through, 12-15 minutes. TIP: When checking for doneness, carefully open the packets with tongs—there will be steam!
OVEN ALTERNATIVE: Place shrimp and veggie packets, cinched sides up, on a baking sheet (two baking sheets for 4 servings). Roast on top rack (top and middle racks for 4) until potatoes are tender and shrimp are cooked through, 30-35 minutes.
5
Step 5
Meanwhile, trim and discard root end from lettuce; chop leaves into bite-size pieces.
In a medium bowl, combine lettuce, scallion greens, and ranch dressing; lightly season with salt. Toss to evenly coat.
6
Step 6
Divide shrimp and veggie packets between plates; carefully open tops of packets. Squeeze remaining lemon wedges over the top. Serve with salad on the side. TIP: If you like things spicy, serve with your favorite hot sauce!
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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