Garlicky Shrimp and Spinach Bake

Baked rice, spinach and shrimp.

This is one of those way too easy recipes I'll share with you anyway- just because. Just because you might find yourself (as a certain individual did, last night) cranky and hungry- with nothing planned for dinner- poking around the numbing depths of a freezer rooting for sustenance. And there you find it. Inspiration. Shrimp. And spinach.

Garlicky Shrimp and Spinach Bake Recipe

I don't often use frozen vegetables. But something I always keep on hand? Frozen spinach. And frozen cooked shrimp. That way I always have a Plan B for supper.


A splash of extra virgin olive oil
2 heaping cups frozen shelled wild caught shrimp (not farmed, if possible)
5 cloves garlic, chopped
2 tablespoons chopped fresh basil or parsley
Black pepper
A splash of golden balsamic vinegar
2 cups cooked long grain brown rice
1 16-oz bag chopped frozen spinach, thawed, drained
A handful of organic sweet grape tomatoes, halved
A pinch of nutmeg and Old Bay Seasoning, to taste
Sea salt and freshly ground pepper, to taste
6 oz. garlic and herb marinated mozzarella, sliced


Preheat the oven to 350ºF.

In a large skillet, heat a little olive oil over medium heat and toss in the shrimp and garlic; stir for a minute or two just to defrost and firm up the little pink gems. Drizzle a little balsamic vinegar in the pan; shake a moment and remove from heat.

In a casserole or baking dish make a layer of brown rice in the bottom of the dish. Scatter all of the chopped spinach over the top. Season the spinach with nutmeg and Old Bay Seasoning; sea salt and pepper. Toss in half of the grape tomatoes.

Layer in half of the mozzarella. Pour the shrimp into the casserole and distribute evenly. Use every last drop of garlicky oil.

Add the rest of the tomatoes. Top with the remaining mozzarella.

Cover and bake for about 25 to 35 minutes, till heated through.

Serves 3 to 4 depending upon appetites.


  1. What a great non recipe Karina! I love it!
    And good luck with your new project!

  2. I am swooning! I am swooning! Ok I have everything in stock except for the last ingredient. I'm sure that in my store of french and italian cheeses, there should be a decent substitute. Garlicky shrimp.... yummmmm.

  3. Oh this sounds SO good! How great to have someone take care of you when you need it!

  4. Your CafePress shop looks great, Karina! Good luck with it

  5. Oooh! Karina, your food is mucho delicioso! ( hope that's right:)

    You ARE an artist, a great foodie.Thanks for visiting me, glad to find you!see what I missed all this time:D

  6. Love the Store!! I will be buying my son the brownie hoodie!! He is only two, but every dessert except cake is a brownie to him!!
    How perfect and will be passing the word on!!

  7. Hmm. I feel like some shrimp today!!!lovely recipe for when u doesn't feel like cooking.BTW, do u know any recipe using flax seeds?

  8. Wonderfull recipe Karina! I'll be trying this, for sure!

  9. Oh,this dish looks absolutely gorgeous! Shrimps and spinach... what a great combi. The colours are stunning.

    What a fantastic new venture you have. All the best, Karina! I love it x

  10. LOVED it
    Planning on loving it some more for lunch tomorrow!
    6 for 6 with great recipe trys!

  11. Anonymous10:36

    This looks great! Do you defrost the spinach before adding it?

  12. Lesley Carol Prince18:43

    I'll sub fresh spinach, very lightly steamed, for the frozen version - too many stems in frozen. Are the shrimps layered complete with shells? Won't the shrimp, even shells-on and layered in the casserole be toughened? Shelling as I eat is not a problem but what will the shrimps be like? I'd appreciate some feedback. Love your site, Karina - your style, content and wonderful Gluten-free recipes. Thank you.

  13. Lesley, I edited the recipe to reflect that I use shelled shrimp. It's basically reheating, so if you keep the baking time to 20 to 25 minutes, it's fine.