A mid-priced seafood that 9% lighter than the average seafood meal and ranks in the 13th percentile for protein.
Value4/5
Protein1/5
Lightness3/5
Ease5/5
👍 Best for
✓ Busy weeknights✓ 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
Protein16% · 28g
Carbs48% · 82g
Fat36% · 27g
5g
Fiber
1160mg
Sodium
4.1g
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
13th pctl
More protein than 13% of 1,474 meals
Protein density
4.1g /100cal
Leaner than 29% 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✓ 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
Shrimp
Jalapeño
Fajita Spice Blend
Mayonnaise
Cauliflower Florets
Tomato
Lime
Scallions
Jasmine Rice
Garlic Powder
Cilantro
Cooking Oil
Black Pepper
Salt
Sugar
Butter
How to make it
1
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Cut cauliflower into bite-size pieces if necessary. Thinly slice jalapeño into rounds, removing ribs and seeds for less heat. Zest and quarter lime. Trim and thinly slice scallions, separating whites from greens. Finely chop cilantro. Dice tomato into ½-inch pieces.
2
Toss cauliflower on a baking sheet with a large drizzle of oil, 2 tsp Fajita Spice Blend (4 tsp for 4 servings), salt, and pepper. (You’ll use the rest of the Fajita Spice Blend later.) Roast on top rack until cauliflower is tender, 20-25 minutes.
3
Meanwhile, in a small microwave-safe bowl, combine jalapeño, ¼ tsp sugar, juice from half the lime, and a pinch of salt. (For 4 servings, use ½ tsp sugar and a big pinch of salt.)Microwave for 30 seconds. Set aside to pickle, stirring occasionally.
4
Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium heat. Add scallion whites, half the garlic powder (you’ll use the rest later), and remaining Fajita Spice Blend; cook, stirring, until scallion whites are softened, 2-3 minutes.Add rice, 1¼ cups water (2¼ cups for 4), stock concentrate, and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender and water has evaporated, 15-18 minutes.Keep covered off heat until ready to serve.
5
Remove jalapeño from pickling liquid (reserve liquid). Reserve a few rounds for garnish; mince remaining jalapeño.In a second small bowl, combine cilantro, mayonnaise, sour cream, remaining garlic powder, a squeeze of lime juice, a big pinch of lime zest, and a pinch of minced jalapeño to taste. TIP: If you’d like more zesty heat, add a small splash of jalapeño pickling liquid instead of, or in addition to, lime juice.Add water 1 tsp at a time until sauce reaches a drizzling consistency. Season with salt and pepper.
6
Fluff rice with a fork. Stir in tomato, a squeeze of lime juice, and as much remaining minced jalapeño as you like. Taste and season with salt and pepper.Divide rice between bowls; top with cauliflower. Drizzle everything with salsa verde. Garnish with reserved jalapeño rounds and sprinkle with scallion greens. Serve.
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Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. Cut cauliflower into bite-size pieces if necessary. Thinly slice jalapeño into rounds, removing ribs and seeds for less heat. Zest and quarter lime. Trim and thinly slice scallions, separating whites from greens. Finely chop cilantro. Dice tomato into ½-inch pieces.
2
Step 2
Toss cauliflower on a baking sheet with a large drizzle of oil, 2 tsp Fajita Spice Blend (4 tsp for 4 servings), salt, and pepper. (You’ll use the rest of the Fajita Spice Blend later.) Roast on top rack until cauliflower is tender, 20-25 minutes.
3
Step 3
Meanwhile, in a small microwave-safe bowl, combine jalapeño, ¼ tsp sugar, juice from half the lime, and a pinch of salt. (For 4 servings, use ½ tsp sugar and a big pinch of salt.)Microwave for 30 seconds. Set aside to pickle, stirring occasionally.
4
Step 4
Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium heat. Add scallion whites, half the garlic powder (you’ll use the rest later), and remaining Fajita Spice Blend; cook, stirring, until scallion whites are softened, 2-3 minutes.Add rice, 1¼ cups water (2¼ cups for 4), stock concentrate, and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender and water has evaporated, 15-18 minutes.Keep covered off heat until ready to serve.
5
Step 5
Remove jalapeño from pickling liquid (reserve liquid). Reserve a few rounds for garnish; mince remaining jalapeño.In a second small bowl, combine cilantro, mayonnaise, sour cream, remaining garlic powder, a squeeze of lime juice, a big pinch of lime zest, and a pinch of minced jalapeño to taste. TIP: If you’d like more zesty heat, add a small splash of jalapeño pickling liquid instead of, or in addition to, lime juice.Add water 1 tsp at a time until sauce reaches a drizzling consistency. Season with salt and pepper.
6
Step 6
Fluff rice with a fork. Stir in tomato, a squeeze of lime juice, and as much remaining minced jalapeño as you like. Taste and season with salt and pepper.Divide rice between bowls; top with cauliflower. Drizzle everything with salsa verde. Garnish with reserved jalapeño rounds and sprinkle with scallion greens. Serve.
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Spicy Peruvian Cauli & Shrimp Bowls one of the prepared options in 's rotating weekly lineup. The serving delivers 690 calories alongside 28g of protein, placing it at about 35 percent of a typical daily calorie goal.
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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
690Calories
28gProtein
82gCarbs
27gFat
5gFiber
1160mgSodium
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 Spicy Peruvian Cauli & Shrimp Bowls?
Spicy Peruvian Cauli & Shrimp Bowls contains 690 calories and 28 g of protein per serving.
Which meal service offers Spicy Peruvian Cauli & Shrimp Bowls?
Spicy Peruvian Cauli & Shrimp Bowls is offered by . Read the full review on MealFan for pricing, freshness ratings, and how compares to competitors.
Veggie Stock Concentrate
Sour Cream
Shrimp
Jalapeño
Fajita Spice Blend
Mayonnaise
Cauliflower Florets
Tomato
Lime
Scallions
Jasmine Rice
Garlic Powder
Cilantro
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