Greek Shrimp with Lemony Spinach Rice, Blistered Tomatoes and Garlic Yogurt Sauce

This vibrant Greek-inspired dish brings together succulent shrimp, bright lemony rice and blistered tomatoes for a meal that’s as beautiful as it is delicious. The shrimp are quickly seared with oregano and garlic, then finished with a squeeze of fresh lemon juice. Served over a bed of spinach rice infused with lemon zest and dill, every bite is packed with Mediterranean flavor.

A creamy garlic yogurt sauce ties everything together, while crumbled feta and fresh dill add the perfect finishing touches. Whether you’re serving it family-style or plating individually, this recipe is sure to impress. It’s an easy, elegant dinner that feels special any night of the week.

Log in to save recipes and build weekly shopping lists.

Ingredients

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

2 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried OreganoView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Trim and thinly slice the scallions, separating the white parts from the green tops. Zest the lemon, then cut it into quarters. Finely chop the dill.
2. Heat a drizzle of cooking oil in a small pot over medium-high heat. Add the scallion whites and a pinch of salt. Cook, stirring, until fragrant, about 1 minute. Stir in the rice, veggie stock concentrates and 1¼ cups water (2¼ cups for 4 servings). Bring to a boil, then cover and reduce the heat to low. Cook until the rice is tender, 15-18 minutes. Keep covered off the heat until ready to use.
3. While the rice cooks, make the yogurt sauce: In a small bowl, combine the sour cream, yogurt, half the garlic powder and a pinch of lemon zest. Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency. Season with salt and pepper. Set aside.
4. Line a second small bowl with paper towels. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add the spinach; season with salt and pepper. Cook, stirring, until wilted, 2-3 minutes. Transfer the spinach to the prepared bowl and let cool. Heat another drizzle of oil in the same pan over high heat. Add the grape tomatoes; cook, stirring occasionally, until blistered, 2-3 minutes. Season with salt and pepper. Transfer the tomatoes to a plate and wipe out the pan.
5. Rinse the shrimp under cold water and pat dry with paper towels. Heat a large drizzle of cooking oil in the same pan over high heat. Once hot, add the shrimp, dried oregano, remaining garlic powder, salt and pepper. Cook, stirring occasionally, until the shrimp are opaque and cooked through, 3-4 minutes. Remove the pan from the heat and squeeze the juice from one lemon wedge over the shrimp. Cover to keep warm.
6. Squeeze any excess liquid from the cooked spinach, then transfer to a cutting board and roughly chop. Add the chopped spinach to the pot with the rice, along with half the dill, the remaining lemon zest, a drizzle of olive oil and a squeeze of lemon juice. Stir to combine. Season with salt and pepper.
7. Transfer the spinach rice to a serving platter, spreading it into a wide, thin layer. Top with the shrimp and blistered tomatoes, then drizzle with the yogurt sauce. Sprinkle with feta cheese, scallion greens and as much remaining dill as you like. Serve family-style or divide among plates with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, just thaw them completely and pat dry before cooking.

What can I substitute for feta cheese?

You can use crumbled goat cheese or omit it for a dairy-free option.

Can I make this dish ahead of time?

The rice and sauce can be prepared in advance, but cook the shrimp and tomatoes just before serving for the best texture.