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–+ servings
A bowl filled with white rice, spinach, and seasoned shrimp.

Spinach Rice with Shrimp

5 from 1 vote
This easy shrimp and rice dish is filled with Mediterranean flavors: garlic, lemon, and spinach. Tender shrimp on a bed of white rice with a yummy lemon garlic sauce.
PREP TIME 5 minutes
COOK TIME 20 minutes
TOTAL TIME 25 minutes
YIELD 6 servings

Ingredients
  

For the Spinach Rice:

  • 1 tablespoon olive oil
  • 1 onion peeled and diced
  • 1 teaspoon minced garlic
  • 2 cups jasmine rice
  • 2 cups chicken stock
  • 3 tablespoons butter
  • 2 cups baby spinach
  • 2 tablespoons chopped fresh dill or 1 teaspoon dried dill

For the Shrimp and Sauce:

  • 1 pound frozen shrimp peeled and deveined and thawed
  • 1 tablespoon olive oil
  • 2 tablespoons creole seasoning
  • 1/2 cup white wine
  • Juice from 1/2 lemon

Instructions

Prepare the Spinach Rice:

  • Heat 1 tbsp olive oil in Instant Pot on Saute.
  • Add the chopped onion and cook until it is softened and translucent. Add the minced garlic and cook for 30 seconds or until fragrant.
  • Pour in the chicken stock and turn off saute feature. Stir the broth for 30 seconds then add the rice. Stir again, make sure to scrape the bottom of the pot so nothing sticks when the rice cooks. Cover the Instant Pot and cook on HIGH Pressure for 3 minutes.
  • While the rice is cooking, melt the butter in a medium sized skillet over medium heat.
  • Add the chopped spinach and cook for 2 - 3 minutes or until barely wilted. Add the dill and set aside.
  • When the rice is done, release the Instant Pot pressure and remove the lid. Gently stir in the spinach, dill, butter, and any juices you are able to scrape from the pan. Place the lid gently back on the Instant Pot to help keep the rice warm while you finish the shrimp.

Cook the Shrimp and Sauce:

  • Toss the shrimp with 1 tablespoon of olive oil. Add the creole seasonings and toss again.
  • Heat an additional tablespoon of olive oil in the skillet over medium heat. Add the seasoned shrimp and cook until pink, about 3 - 5 minutes.
  • Add the white wine to the skillet and simmer until just thickened. Add the lemon juice and heat for 1 minute.

To Serve:

  • Spoon the spinach and rice into a bowl. Top with the cooked shrimp and a drizzle of the sauce from the pan.

Recipe Notes

Stove Top Rice Instructions:

You don't need an Instant Pot to cook this recipe. You can also prepare the rice in a pan on your stove top.
Saute the onion and garlic in a heavy bottomed sauce pan large enough to cook 2 cups of rice. Add the rice and chicken stock and cook according to the instructions on the package of rice you use. (Times will vary depending on variety.)
Add the spinach and dill mixture once the rice has fully cooked.
COURSEMain Dish
CUISINEMediterranean
AUTHORTiffany Dahle