Greek Shrimp Over Lemony Spinach Rice
with Blistered Tomatoes, Feta, Dill & Garlic Yogurt Sauce
- Milk
- Shellfish
Bold Mediterranean flavors abound in this bountiful family-style shrimp platter. To start, the shrimp are cooked with oregano, garlic, and lemon until tender and juicy. They’re spooned over bright, herbaceous lemon-dill rice with sautéed spinach and topped with juicy blistered grape tomatoes. A drizzle of garlicky yogurt sauce and sprinkle of feta, chopped dill, and scallion greens completes this colorful Greek-inspired meal.
Ingredients
2 unit
Scallions
1 unit
Lemon
¼ ounce
Dill
¾ cup
Jasmine Rice
2 unit
Veggie Stock Concentrate
1.5 tablespoon
Sour Cream
(Contains: Milk)
2 tablespoon
Yogurt
(Contains: Milk)
1 teaspoon
Garlic Powder
5 ounce
Spinach
4 ounce
Grape Tomatoes
10 ounce
Shrimp
(Contains: Shellfish)
1 teaspoon
Dried Oregano
½ cup
Feta Cheese
(Contains: Milk)
Not included in your delivery
Salt
Pepper
1 teaspoon
Olive Oil
5 teaspoon
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon. Finely chop dill.
• Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites and a pinch of salt. Cook, stirring, until fragrant, 1 minute. • Stir in rice, stock concentrates, and 1¼ cups water (2¼ cups for 4 servings). Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to use in Step 6.
• While rice cooks, in a small bowl, combine sour cream, yogurt, half the garlic powder (you’ll use the rest in Step 5), and a pinch of lemon zest. • Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
• Line a second small bowl with paper towels; set aside. • Heat a drizzle of oil in a large pan over medium-high heat. Add spinach; season with salt and pepper. Cook, stirring, until spinach is wilted, 2-3 minutes. Transfer to prepared bowl; let cool. • Heat another drizzle of oil in same pan over high heat. Add tomatoes; cook, stirring occasionally, until blistered, 2-3 minutes. Season with salt and pepper. Turn off heat; transfer to a plate. Wipe out pan.
• Rinse shrimp* under cold water, then pat dry with paper towels. • Heat a large drizzle of oil in pan used for veggies over high heat. Once pan is hot, add shrimp, oregano, remaining garlic powder, salt, and pepper. • Cook, stirring occasionally, until shrimp are opaque and cooked through, 3-4 minutes. Remove pan from heat; squeeze juice from one lemon wedge (two wedges for 4 servings) over shrimp. Cover to keep warm.
• Squeeze any excess liquid from cooked spinach, then transfer to a cutting board and roughly chop. • Transfer chopped spinach to pot with rice; add half the dill, remaining lemon zest, a drizzle of olive oil, and a squeeze of lemon juice and stir to combine. Season with salt and pepper.
• Transfer spinach rice to a serving platter. TIP: Spread out into a wide, thin layer so that rice peeks out under toppings. • Top rice with shrimp and tomatoes and drizzle with yogurt sauce. Sprinkle with feta, scallion greens, and as much remaining dill as you like. Divide between plates or serve family style with remaining lemon wedges on the side.
Shrimp are fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The Mediterranean flavors — dill, feta, lemon, and oregano — come together beautifully, though a few found the dill or lemon a touch overpowering; adjust to taste.
- Ease of prep: There are several components to juggle, and actual prep time runs a bit longer than expected; the steps themselves are straightforward once you get going.
- Suggestions: Chop the spinach before mixing it into the rice for a better texture; consider serving the tomatoes fresh instead of blistered if you prefer a firmer bite.
- Leftovers: Portions are generous — some split the two-serving recipe into three or four lighter meals, and it reheated well for lunch the next day.
- Sauce: A few reviewers boosted the yogurt sauce with extra sour cream or a touch of sriracha, and one stirred in extra dill to make it more tzatziki-like 🍋.
Reviews from our home cooks
Oh man, this was so good. Slight tweak that worked really well: instead of combining the spinach with the rice and putting the shrimp on top, I removed the shrimp and put the spinach in the shrimp pan. This soaked up all that lemon/oregano/garlic/shrimp bits and gave life to the spinach. I then put the rice in that pan and it gave a nice lemon flavor to the rice. It brightened up the whole dish a lot over bland-ish spinach.
We found the Greek shrimp over lemony spinach recipe fun to do, easy to add to or make substitutions (such as adding white wine to the shrimp step), and delicious. We may sub in barley for rice next time due to dietary requirements.
I would order this again! It was delicious shrimp, spinach and rice meal with a lemony zing. We could add a little or a lot of the creamy lemony sauce and both of us loved it! It could easily be divided into two separate meals too!
This was a personal preference, but I did not care for the large pieces of spinach mixed in with the rice. Maybe I should have chopped it up. But it was not texturally pleasing to me. I loved the amount of dill that was provided. I mixed some into the yogurt/sour cream sauce to make it more like a tzatziki.
I would recommend chopping the spinach before cooking it which is what I did. It just made it easier to mix it later in the rice.
Delicious! If I get again, and would not simply because it is unclear why this meal costs extra, I would add more salt, lemon zest and/or lemon juice to rice but otherwise fantastic and super filling!
LOVED this. Love shrimp, and the Mediterranean flavors. Was excellent. Also the next day as leftovers for lunch.
Personally I ADORE GREEK FOOD!! I thought the flavors, colors and texture were outstanding - my mother not being a fan of Greek food - was the only downside. Typically I order towards her preferences but every now and then I sneak in a personal favorite! This is definitely one of them!
There was way too much spinach for the dish. I ended up only using 1/2 of the bag, and the rest I'm using to make an omelet for breakfast tomorrow.
One of our favorites! No downside here and we will have it again. The lemony flavor was surprisingly good.
