Shrimp and Creamy Spinach Feta Rice
Elevate your weeknight dinner game with this delectable Shrimp and Creamy Spinach Feta Rice recipe that combines succulent, perfectly seasoned shrimp with a rich and velvety spinach-feta rice. This one-pan wonder is bursting with Mediterranean-inspired flavors, thanks to the tangy crumbled feta, a hint of fresh lemon zest, and aromatic garlic sautéed to perfection. Tender spinach is folded into a creamy blend of heavy cream and rice, creating a comforting yet elegant dish that’s as satisfying as it is simple to make. Ready in just 35 minutes and ideal for busy evenings, this recipe is both easy and impressive, making it perfect for family meals or entertaining guests. Garnish with fresh parsley for a vibrant finishing touch and enjoy this restaurant-quality dinner right at home.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 450 grams Large shrimp, peeled and deveined
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 3 cups Cooked white rice
- 4 cups Fresh spinach leaves
- 120 grams Crumbled feta cheese
- 1 cup Heavy cream
- 1 teaspoon Lemon zest
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional garnish)
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Season the shrimp with a pinch of salt, black pepper, and paprika, then add them to the skillet in a single layer.
Cook the shrimp for 1–2 minutes per side until they turn pink and are fully cooked. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and the minced garlic. Sauté for about 30 seconds until fragrant, stirring frequently to prevent burning.
Add the fresh spinach to the skillet and cook for 2–3 minutes, stirring occasionally, until the spinach has wilted down.
Reduce the heat to low and pour in the heavy cream, stirring to combine with the spinach. Let the mixture simmer for 1–2 minutes.
Add the cooked white rice to the skillet, stirring until the rice is fully coated in the creamy spinach mixture.
Stir in the crumbled feta cheese and lemon zest, mixing well until the cheese begins to melt and the flavors are evenly distributed.
Return the cooked shrimp to the skillet, folding it into the rice mixture. Let everything heat through for 1–2 minutes.
Taste and adjust seasoning with additional salt and black pepper if needed.
Garnish with freshly chopped parsley (optional) and serve warm.
Nutrition Facts
Calories |
1885 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.6 g | 174% | |
| Saturated Fat | 70.0 g | 350% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1197 mg | 399% | |
| Sodium | 3795 mg | 165% | |
| Total Carbohydrate | 14.0 g | 5% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 0.6 g | ||
| Protein | 133.0 g | 266% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 859 mg | 66% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1753 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
