Greek Shrimp and Rice Casserole


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


Greek Shrimp and Rice Casserole

Cook Time: 2 hours, 30 minutes

Total Time: 2 hours, 30 minutes

Servings: 4 servings

Greek Shrimp and Rice Casserole


  • 1 (8-ounce) bottle clam juice or fish stock
  • 1 tablespoon olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons dried oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 1/2 pounds raw shrimp, peeled, deveined and tails removed
  • 2 cups cooked plain white or brown rice (leftover or plain microwave-ready rice is fine)
  • 1/2 (6-ounce) package baby spinach
  • 1/2 cup feta cheese (optional, or use less to your taste)
  • 1/4 cup pitted, sliced kalamata olives
  • 2 tablespoons chopped fresh Italian parsley


  1. Stir together the first seven ingredients (clam juice through pepper) in the slow cooker crock.
  2. Add the shrimp and stir to coat the shrimp with the liquid.
  3. Cover and cook 1 1/2 hours on LOW.
  4. Stir in the rice. Cover and cook another 1 hour on LOW.
  5. Just before serving, stir in the spinach, feta and olives. Divide the casserole between bowl and garnish with the parsley.

Dairy Free Version: Omit the feta cheese

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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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