Greek Shrimp and Rice Casserole

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Greek flavors are so fresh and tasty, and fish in the slow cooker is so easy! This is a great starter recipe if you’ve never cooked slow-cooked seafood before. I used smaller, frozen raw shrimp this time, but you can also use large or jumbo shrimp, whichever you prefer.


Greek shrimp and rice


lemon and oregano


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2 Responses to Greek Shrimp and Rice Casserole

  1. Shaina Davis Gross May 8, 2018 at 12:40 pm #

    Can you put the shrimp in frozen? How would you adjust the cooking time if so?

    • Kitty Broihier MS, RD, LD May 8, 2018 at 1:34 pm #

      Hi Shaina
      We don’t advise adding frozen fish (or really any frozen ingredients) to a slow cooker. It may damage the crock itself, or at the very least, impact the time it takes for the mixture to come to safe temps. I quick-thaw frozen shrimp by putting the bag in a sink or large bowl of tepid water. I don’t leave the shrimp there very long–certainly don’t go to work and leave shrimp to thaw on the counter or in a sink all day, for food safety reasons.

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