---
title: "Greek Shrimp Over Lemony Spinach Rice"
source:
  name: HelloFresh
  url: "https://www.hellofresh.com/recipes/greek-shrimp-over-lemony-spinach-rice-650076f5f0fc6956c4366801"
servings: 2
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: Medium
allergens:
  - Milk
  - Shellfish
tags:
  - New
  - Mediterranean
  - Seafood
rating: 4.5
rating_count: 636
source_chef: Michelle Doll Olson
review_highlights:
  - theme: "Flavor"
    text: "Many loved the delicious Greek-inspired flavors, with dill and lemon adding a bright, fresh touch."
  - theme: "Ease of prep"
    text: "Some found it took longer than expected due to multiple steps; consider streamlining for quicker prep."
image: "https://images.recipes.furrysalamander.com/Seafood%20Recipes/Shrimp/greek-shrimp-over-lemony-spinach-rice.avif"
---
Wash and dry produce. Trim and thinly slice @scallions{2%pieces}, separating whites from greens. Zest and quarter @lemon{1%piece}. Finely chop @dill{2%tbsp}.

Heat a drizzle of @cooking oil{1%tbsp} in a #small pot{} over medium-high heat. Add scallion whites and a pinch of salt. Cook, stirring, until fragrant ~{1%minutes}. Stir in @jasmine rice{1%cup}, @veggie stock concentrate{2%units}, and 1¼ cups water. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender ~{15%minutes}. Keep covered off heat until ready to use.

While rice cooks, in a #small bowl{}, combine @sour cream{2%tbsp}, @yogurt{2%tbsp}, half the @garlic powder{1%tsp}, 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 @cooking oil{1%tbsp} in a #large pan{} over medium-high heat. Add @spinach{2%cups}; season with salt and pepper. Cook, stirring, until spinach is wilted ~{2%minutes}. Transfer to prepared bowl; let cool. Heat another drizzle of oil in same pan over high heat. Add @grape tomatoes{1%cup}; cook, stirring occasionally, until blistered ~{2%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 @cooking oil{1%tbsp} in pan used for veggies over high heat. Once pan is hot, add @shrimp{12%oz}, @dried oregano{1%tsp}, remaining garlic powder, salt, and pepper. Cook, stirring occasionally, until shrimp are opaque and cooked through ~{3%minutes}. Remove pan from heat; squeeze juice from one lemon wedge 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{1%tbsp}, and a squeeze of lemon juice and stir to combine. Season with salt and pepper.

Transfer spinach rice to a serving platter. 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 cheese{½%cup}, scallion greens, and as much remaining dill as you like. Divide between plates or serve family style with remaining lemon wedges on the side.