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Greek Shrimp & Rice Casserole

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. You can use smaller, frozen raw shrimp, large shrimp or jumbo shrimp, whichever you prefer.

Cook Time:
2 hours, 30 min

Total Time:
2 hours, 30 min

4 servings


  • 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

Author: Gluten Free Slow Cooking


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