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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% · 25g
Carbs49% · 65g
Fat32% · 19g
3g
Fiber
1670mg
Sodium
4.5g
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
10th pctl
More protein than 10% of 1,474 meals
Protein density
4.5g /100cal
Leaner than 42% 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✓ 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
Cornstarch
Shredded Carrots
Jasmine Rice
Shrimp
Sweet Soy Glaze
Cremini Mushrooms
Sesame Seeds
Sesame Oil
Chili Flakes
Scallions
Sriracha
Salt
Black Pepper
Cooking Oil
Butter
How to make it
1
Wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!).
2
Heat a drizzle of oil in a small pot over medium-high heat (medium pot for 4 servings). Add scallion whites and cook, stirring, until softened, 30-60 seconds.Stir in rice and ¾ cup water (1½ cups for 4); bring to a boil. Once boiling, cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3
While rice cooks, heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add mushrooms, carrots, a pinch of salt and pepper, and as many chili flakes as you like. Cook, stirring occasionally, until veggies are browned and mushrooms are slightly crispy, 5-6 minutes.Add sesame seeds and cook, stirring, until lightly golden and fragrant, 1-2 minutes more. Turn off heat; transfer to a plate. Wipe out pan.
4
Open package of chicken* and drain off any excess liquid; season with a large pinch of salt and pepper.Heat a drizzle of oil in pan used for veggies over medium-high heat. Add chicken in a single layer; cook, stirring occasionally, until browned and cooked through, 4-6 minutes.Rinse shrimp* under cold water, then pat dry with paper towels. Swap in shrimp for chicken.
5
Meanwhile, in a small bowl, whisk together sweet soy glaze, Sriracha, half the cornstarch, and ⅓ cup water (all the cornstarch and ⅔ cup water for 4 servings).Once chicken is done cooking, reduce heat to low and add sauce mixture. Cook, stirring, until sauce has thickened and chicken is well coated, 1-2 minutes.Remove pan from heat and stir in 1 TBSP butter (2 TBSP for 4).
6
Fluff rice with a fork; gently stir in veggies and ¼ tsp sesame oil (½ tsp for 4 servings). (Be sure to measure sesame oil—we sent more!) Taste and season with salt if desired.Divide rice between bowls and top with chicken and any sauce from pan. Garnish with scallion greens and serve.
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Wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!).
2
Step 2
Heat a drizzle of oil in a small pot over medium-high heat (medium pot for 4 servings). Add scallion whites and cook, stirring, until softened, 30-60 seconds.Stir in rice and ¾ cup water (1½ cups for 4); bring to a boil. Once boiling, cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3
Step 3
While rice cooks, heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add mushrooms, carrots, a pinch of salt and pepper, and as many chili flakes as you like. Cook, stirring occasionally, until veggies are browned and mushrooms are slightly crispy, 5-6 minutes.Add sesame seeds and cook, stirring, until lightly golden and fragrant, 1-2 minutes more. Turn off heat; transfer to a plate. Wipe out pan.
4
Step 4
Open package of chicken* and drain off any excess liquid; season with a large pinch of salt and pepper.Heat a drizzle of oil in pan used for veggies over medium-high heat. Add chicken in a single layer; cook, stirring occasionally, until browned and cooked through, 4-6 minutes.Rinse shrimp* under cold water, then pat dry with paper towels. Swap in shrimp for chicken.
5
Step 5
Meanwhile, in a small bowl, whisk together sweet soy glaze, Sriracha, half the cornstarch, and ⅓ cup water (all the cornstarch and ⅔ cup water for 4 servings).Once chicken is done cooking, reduce heat to low and add sauce mixture. Cook, stirring, until sauce has thickened and chicken is well coated, 1-2 minutes.Remove pan from heat and stir in 1 TBSP butter (2 TBSP for 4).
6
Step 6
Fluff rice with a fork; gently stir in veggies and ¼ tsp sesame oil (½ tsp for 4 servings). (Be sure to measure sesame oil—we sent more!) Taste and season with salt if desired.Divide rice between bowls and top with chicken and any sauce from pan. Garnish with scallion greens and serve.
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Sticky-Spicy Shrimp & Mushroom Bowls is a prepared meal from . One serving provides 550 calories with 25 g of protein, representing about 28 percent of the daily calorie reference point. The recipe format follows 's standard approach of pre-measured ingredients and step-by-step instructions.
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
25gProtein
65gCarbs
19gFat
3gFiber
1670mgSodium
Daily calorie contribution28% of 2,000 cal target
🍽️ Serves: 2 servings
✓ Perfect for
Weight management
⚠ Not ideal for
Vegans
Frequently asked questions
How many calories are in Sticky-Spicy Shrimp & Mushroom Bowls?
Sticky-Spicy Shrimp & Mushroom Bowls contains 550 calories and 25 g of protein per serving.
Which meal service offers Sticky-Spicy Shrimp & Mushroom Bowls?
Sticky-Spicy Shrimp & Mushroom Bowls is offered by . Read the full review on MealFan for pricing, freshness ratings, and how compares to competitors.
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