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Greek-Style Spinach Rice with Shrimp and Dill

4 Servings

45 minutes

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Spanakorizo, or spinach rice (literally translated), is a homestyle Greek dish. The addition of shrimp creates a complete one-pot meal. With dill and lemon as accents, the flavors are fresh and bright, but a little butter used to wilt the spinach and olive oil drizzled on as a final flourish add a satisfying richness. To simplify prep, look for shrimp that are sold already peeled and deveined. We think the rice is especially delicious garnished with crumbled feta cheese.




Don’t use a wide pot, such as a Dutch oven, to make this recipe. We found that a large surface area can result in unevenly cooked grains. The narrower diameter of a saucepan is the better choice. Don’t peek at the shrimp after adding them to the rice, except while stirring them into the rice after the first 10 minutes. Keeping the lid on traps heat in the pan so the shrimp cook through.

45 minutes


  • 2

    tablespoons salted butter

  • 2

    5-ounce containers baby spinach


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Lee C.
February 16, 2024
Got a lot of good ideas from reading the comments!
I used the shrimp shells to make some shrimp stock. Then took others' advice and reduced the rice to 1 cup (and 1.5 c liquid). Used all the zest and juice from one lemon and only about 7-8 oz of the spinach. I cooked the spinach in a separate pot at the end, 'cuz I didn't want it just sitting around (and my husband does the dishes for me). The flavors came through and blended wonderfully! For color, added some diced tomato with lemon-pepper seasoning to the side of the shallow bowls. Looked pretty and made a great meal!
Charles r.
July 24, 2023
Easy and Great Recipe
Great and quick(ish) dish to throw together. I added a pinch of red chili flakes to the water while the rice cooked and it added a nice little kick
Cynthia G.
May 18, 2022
Love this
Even my husband loved this dish. I was able to bring a dish to pass for a potluck and it emptied quickly.
Linda V.
December 5, 2022
Reduce Rice Portion
Too much rice to ratio of spinach and shrimp. Tasty, comfort food.
Tove B.
July 2, 2023
Terrific recipe. Was a little reluctant to throw large shrimp on raw, but it worked like a charm and they were WONDERFUL - perfectly cooked! I cut back spinach to about 7 oz based on other's comments, but will use full portion next time. Also think halved grape tomatoes would be a great addition for both flavor and appearance. Served with lemon wedges and aleppo pepper. If you like spice, the aleppo pepper adds a bit of heat without being overpowering.
Carole C.

Made this tonight, and it is wonderful! One pot meal, so full of flavor, easy to prepare and delicious!!

Katherine K.

First, this method for cooking shrimp produced tender, luscious shrimp. The rest was meh--not bad but not worth the cost of the shrimp. Don't know if it needed more lemon, or salt and pepper, which I added at the table and it didn't seem to make much of a difference. A rare misstep from Milk Street.

Anthony T.

Thoughts on substituting arugula for the spinach?

Lynn C.

Hi Anthony -

You can substitute with arugula. Just keep in mind it may wilt faster than spinach and will, obviously, have a more bitter, intense flavor than spinach. If you're fine with that then we say, "go for it!"

The Milk Street Team

Cindy E.

I didn't like the rice part. There was too much spinach overpowering the rice. It was not well seasoned even with the addition of lemon, salt, and pepper.

Leah H.

I just made this twice -- it's a fantastic way to cook shrimp but I agree, the spinach overpowers the rice. That said, bump up the lemon and spices, halve the spinach and it's an easy, yummy shrimp dish!