Shrimp, Spinach, and Feta Pizza
- 5 hours ago
- 3 min read
Stop overcomplicating your weeknight dinner and enjoy this perfectly portioned Shrimp, Spinach & Feta Pizza—a crispy, nutrient-dense meal that’s easier on your wallet than takeout. Pairs beautifully with a salad with Greek salad dressing.
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If you’re like me, you’re looking to eat healthier and spend less time wandering the aisles of the grocery store. This Shrimp, Spinach & Feta Pizza is my secret weapon. It uses simple, high-quality ingredients—many of which you might already have in your freezer—to create a Mediterranean-inspired meal that feels sophisticated but is incredibly practical for one or two people.
While pizza as we know it hails from Naples, the combination of shrimp, feta, and spinach leans into the "Saganaki" flavors of Greece. It’s light, protein-packed, and won't leave you feeling weighed down.
My directions here are for a pizza cooked in the oven, but this is also delicious grilled! When I grill it, I put the feta on the top rather than between the crust and the spinach and shrimp.
Why You’ll Love Making Shrimp, Spinach & Feta Pizza
Budget-Friendly: By using frozen shrimp and spinach, you get the nutrients without the "fresh-produce-guilt" of things wilting in the crisper drawer.
Crispy Perfection: I pre-bake the crust with a garlic-butter wash. No soggy bottoms here!
Customizable: It’s a great canvas for whatever small bits of veggies are left in your fridge.
Ingredient Spotlights
Shrimp: A fantastic lean protein that thaws in minutes.
Feta Cheese: It adds a salty, tangy punch that pairs perfectly with the sweetness of the shrimp.
Garlic Butter: Infusing the oil and butter with garlic before brushing it on the dough ensures every bite is flavorful.
Variations
Add a Kick: Sprinkle some red pepper flakes over the shrimp and spinach mixture.
Double the Cheese: Add a layer of grated Parmesan to the crust during the initial bake for extra crunch.
Veggie Loaded: Toss in some sun-dried tomatoes or artichoke hearts if you have them on hand. Oh my…delicious!
What You Need for this Recipe
Tools
Small skillet (for the garlic butter)
Paper towels (to dry the shrimp/spinach)
Ingredients (Shopping List)
Shrimp
Spinach
Butter
Olive Oil
Kosher Salt
Garlic Cloves
Pizza Crust or batch of Pizza Dough
Feta Cheese
Parmesan cheese
Here’s the Recipe
Frequently Asked Questions (FAQs)
How do I prevent my shrimp, spinach, and feta pizza from getting soggy?
The secret is in the prep! Make sure to squeeze every bit of water out of the thawed spinach and pat the shrimp completely dry with paper towels before adding them to the pizza. Pre-baking the dough also helps create a sturdy base.
What is the safe cooking temperature for the shrimp?
Shrimp is cooked when it turns opaque and reaches an internal temperature of 145°F (63°C). In this recipe, the second 20-minute bake ensures they are perfectly done.
How do I store and reheat leftovers?
Refrigerate: Store in an airtight container for up to 2 days.
Reheating: For the best results, reheat in a 350°F oven or air fryer for 5 minutes to maintain the crispy crust. Avoid the microwave, as it will make the shrimp rubbery.
Freezing: I do not recommend freezing the fully assembled pizza, as the spinach texture changes significantly.
Can I use a pre-made crust? Absolutely! If using a pre-made, shelf-stable crust, you can skip the initial dough-stretching and resting steps.
I’d love to hear from you!
Did you add a little extra garlic or maybe a sprinkle of red pepper flakes? Drop a comment below and let me know how your pizza turned out!
About the Author and Recipe Developer
As the creator of Appetite for Life, Jen Vondenbrink combines years of culinary passion and experience with a mission to help others find joy and confidence in the kitchen. Whether she is developing savory weeknight meals or indulgent baked treats, every recipe is meticulously crafted and kitchen-tested to ensure reliable, delicious results for her readers. Jen is dedicated to sharing these proven techniques and practical tips so that every home cook can achieve professional-quality results in both cooking and baking.
