---
title: Greek Shrimp Over Lemony Spinach Rice
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/greek-shrimp-over-lemony-spinach-rice-650076f5f0fc6956c4366801
prep time: 15 minutes
cook time: 15 minutes
time required: 30 minutes
difficulty: medium
allergens:
  - Milk
  - Shellfish
tags:
  - New
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, with multiple steps and pots; consider streamlining for quicker prep.
nutrition:
  calories: 720
  protein: 31
  fat: 26
  saturated fat: 8
  carbohydrates: 86
  sugar: 9
  fiber: 4
  cholesterol: 245
  sodium: 1590
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{4%unit}, separating whites from greens. Using #zester{}, zest and quarter @lemon{2%unit}. Finely chop @dill{½%oz}.

Heat a drizzle of @cooking oil{5%tsp} in a #small pot{} over medium-high heat. Add scallion whites and a pinch of @salt{}. Cook, stirring, until fragrant, ~{1%minute}.
Stir in @jasmine rice{1.5%cup}, @veggie stock concentrate{4%unit}, 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%minutes} to ~{18%minutes}.
Keep covered off heat until ready to use in Step 6.

While rice cooks, in a #small bowl{}, combine @sour cream{3%tbsp}, @yogurt{4%tbsp}, half the @garlic powder{2%tsp} (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 @cooking oil{} in a #large pan{} over medium-high heat. Add @spinach{10%oz}; season with salt and pepper. Cook, stirring, until spinach is wilted, ~{2%minutes} to ~{3%minutes}. Transfer to prepared bowl; let cool.
Heat another drizzle of @cooking oil{} in same pan over high heat. Add @grape tomatoes{8%oz}; cook, stirring occasionally, until blistered, ~{2%minutes} to ~{3%minutes}. Season with salt and pepper. Turn off heat; transfer to a plate. Wipe out pan.

Rinse @shrimp{20%oz} under cold water, then pat dry with @paper towels{}.
Heat a large drizzle of @cooking oil{} in pan used for veggies over high heat. Once pan is hot, add shrimp, @dried oregano{2%tsp}, remaining garlic powder, salt, and pepper.
Cook, stirring occasionally, until shrimp are opaque and cooked through, ~{3%minutes} to ~{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{1%tsp}, 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 cheese{1%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.
Shrimp are fully cooked when internal temperature reaches 145 degrees.