Looking for an easy shrimp recipe for dinner? This sautéed shrimp with tomato sauce, feta, rice, and vegetables will hit the spot. It’s healthy, so easy to make, and super flavourful!
Protein-rich shrimp and tons of veggies all packed into a yummy rice bowl? It’s like all my favourite things in one!
This sautéed shrimp with tomato sauce, feta, and rice recipe is such a comforting, healthy, and easy dinner idea. I hope you love this one as much as I do.
This recipe packs in a TON of veggies in the form of spinach, mushrooms, and tomato sauce. It’s served over fibre-rich whole grains (brown rice), is high in protein from the shrimp, and gets in healthy fats in the form of olive oil. As a dietitian, this ticks all my boxes for a healthy, nutritionally-balanced dish!
Curious to learn more? In this post we cover:
- How to sauté shrimp perfectly + easily
- How to store + reheat leftovers of this recipe
- Some recipe modifications to suit your personal preferences
- The health + nutrition benefits of shrimp
- The health + nutrition benefits of tomatoes
- The health + nutrition benefits of brown rice
- More healthy shrimp recipes for you to enjoy
Let’s get cooking!
How To Sauté Shrimp
Sautéed shrimp is one of my go-to proteins to add to any meal. They’re super quick to cook and pair well with everything. Plus, you can easily keep a bag of frozen shrimp in your freezer – they thaw in minutes!
To start, you’ll want to make sure your shrimp are thawed, deveined, and tails removed. I simply thaw shrimp by running cold water over them in a colander.
Then, heat up a pan over medium-high heat. Once the pan is hot (a splash of water should sizzle on it), place the shrimp on the pan. They should be in a single layer with a bit of space between each piece.
Cook the shrimp for 1-2 minutes per side, then remove and set aside. They’ll be opaque, pink, and slightly browned when done.
How To Store + Reheat Leftovers
Leftovers of this dish can be kept in an airtight container in the fridge for 3-4 days. To reheat – simply pop the leftovers in the microwave or warm them up on the stove.
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Fody Low FODMAP Pasta Sauce
Lundberg Organic Brown Rice
Material Coated Pan
You can also experiment with adding different veggies to this dish – don’t feel like you need to stick to mushrooms and spinach. Off the top of my head, I think sautéed kale, bell peppers, or carrots would taste delicious.
To make a dairy-free version of this recipe, simply omit the feta or replace it with a vegan version.
If you prefer things a little spicy, feel free to add a pinch of red pepper flakes!
Health Benefits of Shrimp
- An excellent source of high-quality protein – a standard 3-ounce or 85-gram serving provides 18 grams
- A good source of micronutrients like selenium, B12, iron, phosphorus, niacin, zinc, magnesium, and iron
- A good source of omega-3 fatty acids
Health Benefits of Tomatoes
- Rich in micronutrients, including vitamin C, potassium, folate, and vitamin K
- A good source of dietary fibre
- High in antioxidants, like lycopene and beta-carotene
Health Benefits of Brown Rice
- A fibre-rich whole grain, with 1 cup providing 3.5 grams (about 14% of your daily needs)
- An excellent source of B-vitamins, like thiamin, niacin, B6, and pantothenic acid
- A good source of minerals like manganese, selenium, magnesium, phosphorus, copper, zinc, and iron
More Healthy Shrimp Recipes
- Green Goddess Rice Bowl With Shrimp
- Shrimp Taco Salad Bowl
- Sweet Potato “Fettuccine” With Veggies + Shrimp
- Basil Walnut Pesto Linguine With Shrimp
- Roasted Vegetable Pasta Salad With Shrimp
Did you give this Sautéed Shrimp With Tomato Sauce, Feta & Rice Recipe a try? Let me know by leaving a comment and recipe rating below!
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. You can also subscribe to my email list to never miss a new recipe or nutrition education post!
Sautéed Shrimp With Tomato Sauce, Feta & Rice
- 20 shrimp, thawed, de-veined, tails off (enough for 2)
- 1/2 cup brown rice
- 2 Tbsp olive oil, divided
- 2 cloves garlic, minced
- 3 cups cremini mushrooms, sliced
- 3 cups spinach, raw
- 1 cup tomato sauce
- 1 tsp dried oregano
- 1 tsp chili powder
- 1/2 tsp cumin
- Salt + pepper, to taste
- Optional: red pepper flakes for added spice
- Add brown rice to a saucepan with 1 cup of water. Bring to a boil over high heat, then cover, reduce heat, and let cook for about 25 minutes, or until water has absorbed. Remove from heat and allow to steam with cover on.
- Meanwhile, heat up a large pan over medium and add 1 Tbsp of olive oil. Add minced garlic and sauté for 1 minute.
- Add sliced mushrooms, oregano, chili powder, cumin, salt, and pepper to the pan and cook for 8-10 minutes, stirring regularly.
- Next, add spinach to the pan and cook for about 2 minutes, or until wilted.
- Pour tomato sauce over mushroom-spinach mixture. Stir and cook for a few minutes until the tomato sauce begins to bubble. Taste and adjust seasonings as desired. Set aside.
- Heat a separate pan over medium-high heat. Toss shrimp in remaining Tbsp of olive oil, salt, and pepper. Cook shrimp on pan 1-2 minutes per side. When pink, opaque, and slightly browned, remove from pan and stir into tomato sauce mixture.
- Serve brown rice into bowls and top with tomato-veggie-shrimp mixture. Sprinkle feta cheese over top, stir together, and enjoy hot!