Shrimp and Creamy Spinach-feta Rice

6 servings


  • 2 tablespoons vegetable oil
  • 1/2 cup golden raisins
  • 1/2 cup julienne strips red bell pepper
  • 1 6-ounce package fresh baby spinach leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pound cooked, peeled, deveined medium shrimp, thawed if frozen
  • 3 cups hot cooked medium or long grain white rice
  • 1 cup crumbled feta cheese with basil & tomato (or plain)
  • Toasted pine nuts or sliced almonds (optional)


Heat oil in large nonstick skillet over medium heat. Add raisins and bell pepper; sauté 1 minute. Add spinach, salt and pepper; toss until spinach is just wilted. Add shrimp; sauté 30 seconds. Add hot rice and feta cheese. Toss all ingredients until heated through and cheese is soft and creamy. Top with toasted nuts, if desired.

Recipe reprinted by permission of USA Rice Federation. All rights reserved.

RecID 10990

nutrition information per serving

297 calories; 11g total fat; 74mg cholesterol; 540mg sodium; 36g carbohydrates; 4g fiber; 15g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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