I’ve tried many shrimp and rice dishes, but this Greek Shrimp & Rice recipe is my favorite. It’s a simple yet flavorful meal, combining tender shrimp, fluffy rice, and a crunchy, cheesy topping that’s hard to resist.
What makes this dish special is its simplicity. With fresh Mediterranean ingredients and bold flavors, it’s a perfect example of how delicious minimal fuss can be. The shrimp are perfectly cooked, and the crumb topping adds just the right crunch. It’s like a taste of Greece, all from the comfort of your kitchen.
The key is not to overcook the shrimp, keeping them tender and juicy. This one-pan wonder is perfect for a busy weeknight. We eat this dish a lot because it’s easy, no-fuss, and hearty. Pair it with a fresh Greek salad, and you’re all set!
Ingredients
- Chicken broth
- Long grain white rice
- Salt
- Olive oil
- Onion
- Garlic
- Dried oregano
- Chili flakes
- Tomatoes
- Lemon
- Green bell pepper
- Shrimp
Crumb topping:
- Panko bread crumbs
- Crumbled feta
- Olive oil
- Dill – Chopped.
- Parsley – Chopped.
How To Make Greek Shrimp & Rice
- Spray a 10-cup baking dish with nonstick cooking spray and preheat your oven to 375-F.
- Add rice, broth and salt to a large skillet and bring to a simmer. Cover the pot and reduce ht heat to low until just simmering, and cook for about 20 minutes or until the rice is tender. Fluff the rice and cool.
- Heat the oil in a large skillet over medium heat. Cook the onion until softened, about 6 minutes. Then add the garlic, oregano, and chili flakes and cook for an additional minute.
- Add the tomatoes and diced bell pepper to the onions and cook for 2 minutes or until just starting to simmer.
- Combine the rice and tomato mixture and spoon into the prepared baking dish.
- Arrange the shrimp on top of hte rice, pressing them down slightly. Try to get them into 1 layer.
- Combine the Panko bread crumbs, feta, herbs, and olive oil in a small bowl. Sprinkle this over the top of the shrimp and rice mixture.
- Bake uncovered for 20 minutes or until the shrimp are cooked and the topping is golden brown.
- Serve and enjoy.
Chef Jenn’s Tips
- Rice can be made ahead of time and just warn it in the microwave before mixing with the tomato mixture.
- For an extra burst of flavor, add a squeeze of fresh lemon juice over the shrimp just before serving.
- If you like a bit more spice, add an extra pinch of chili flakes to the vegetable mixture.
- Make sure the shrimp are in a single layer to ensure even cooking.
- Don’t skip the fresh herbs in the crumb topping—they really add to the Mediterranean vibe of the dish.
Make It A Meal
Serve this Greek Shrimp & Rice alongside a crisp, refreshing Greek salad with cucumbers, tomatoes, red onions, and a lemony vinaigrette. For an extra touch, add some warm pita bread on the side to soak up any delicious juices left on the plate. A glass of chilled white wine would go well with this dish, making it a perfect meal for any occasion.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm the dish in the microwave or oven until heated through. While it’s best enjoyed fresh, you can freeze this dish if needed. Allow it to cool completely, then wrap it tightly in plastic wrap and foil before freezing. It will keep for up to 2 months. When ready to enjoy, thaw in the refrigerator overnight and reheat in the oven until warmed through.
Greek Shrimp & Rice
Ingredients
- 2 ½ cup chicken broth use low or no-sodium added
- 1 ¼ cup long grain white rice
- ½ teaspoon salt
- 2 tablespoons olive oil
- 1 cup onion diced
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 1 pinch chili flakes
- 2 tomatoes seeded and diced
- 1 green bell pepper
- 2 tablespoons fresh lemon juice
- 1 pound shrimp deveined and peeled
crumb topping
- ¾ cup panko bread crumbs
- ¾ cup crumbled feta
- 1 tablespoon olive oil
- 1 tablespoon dill chopped
- 1 tablespoon parsley chopped
Instructions
- Spray a 10-cup baking dish with nonstick cooking spray and preheat your oven to 375℉.
- Add rice, broth and salt to a large skillet and bring to a simmer. Cover the pot and reduce ht heat to low until just simmering, and cook for about 20 minutes or until the rice is tender. Fluff the rice and cool.
- Heat the oil in a large skillet over medium heat. Cook the onion until softened, about 6 minutes. Then add the garlic, oregano, and chili flakes and cook for an additional minute.
- Add the tomatoes and diced bell pepper to the onions and cook for 2 minutes or until just starting to simmer.
- Combine the rice and tomato mixture and spoon into the prepared baking dish.
- Arrange the shrimp on top of hte rice, pressing them down slightly. Try to get them into 1 layer.
- Combine the Panko bread crumbs, feta, herbs, and olive oil in a small bowl. Sprinkle this over the top of the shrimp and rice mixture.
- Bake uncovered for 20 minutes or until the shrimp are cooked and the topping is golden brown.
- Serve and enjoy.
Notes
Chef Jenn’s Tips
- Rice can be made ahead of time and just warn it in the microwave before mixing with the tomato mixture.
- For an extra burst of flavor, add a squeeze of fresh lemon juice over the shrimp just before serving.
- If you like a bit more spice, add an extra pinch of chili flakes to the vegetable mixture.
- Make sure the shrimp are in a single layer to ensure even cooking.
- Don’t skip the fresh herbs in the crumb topping—they really add to the Mediterranean vibe of the dish.