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READY IN 40 mins

Tex Mex Shark and Shrimp

Read Reviews (12)

"This is a great spicy recipe for shark and shrimp. You can probably get non-seafood eaters to enjoy this! I did!" — AMI13

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Original recipe makes 6 servings Change Servings

1 (16 ounce) package uncooked wide egg noodles
1 teaspoon olive oil
1 pound shark steaks, cut into chunks
1 pound frozen medium shrimp

1 (14.5 ounce) can diced tomatoes and green chiles
2 cups shredded mozzarella cheese
ground black pepper to taste

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Directions

Bring a large pot of lightly salted water to a boil. Add egg noodles, cook for 6 to 8 minutes, until al dente, and drain.
Heat the olive oil in a skillet over medium heat. Mix in the shark, shrimp, and tomatoes with green chiles. Cover, and cook 15 minutes, or until shark is easily flaked with a fork.
Serve the shark mixture over the cooked egg noodles. Sprinkle with mozzarella cheese, and season with pepper.

Kitchen-Friendly View

PREP 15 mins
COOK 23 mins
READY IN 40 mins

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Marinated shark steaks with olive oil and Emeril's season rub overnight. Difficult to cut into chunks, maybe my knife. Shark took 2 minutes longer to cook but was then tender as prime rib and not fishy. Very flavorful. However the "already cooked" frozen shrimp were a little tough. Served over rice pilaf instead of noodles and didn't use mozzarella. Delicious! Thanks.

—Whats4Dinner

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Most Helpful Critical Review

Mar 05, 2007

We thought this dish was okay, but we felt rice would have been a better choice than the egg noodles. The cheese added no flavor whatsoever, and the recipe could have used some more spices. We also think that you could use almost any type of fish for this dish. We'll spruce it up some the next time and decide whether or not it's a keeper.

—harpseal128

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13 Ratings

Feb 13, 2007

I never know what to do with shark since I don't have a grill . The last time I made it with a lemon pepper marinade in a pan, it was rubbery and fishy, so I was nervous about making shark again. I thought this recipe was very good, even though I didn't stick to it completely. I didn't have any shrimp, and I served it over white rice instead of pasta, with sliced avocado on the side. We loved it!

—Adele

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Sep 13, 2006

The noodles and cheese are not a good match with shrimp and shark. I think if you skip the cheese, maybe serve with some rice and add some extra seasonings it MAY be OK, but I'm not willing to put forth the effort in trying this one again.

—VALGAL343

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Aug 27, 2006

Surprisingly good! Goes well with brown rice. I've made this dish several times when shark is on sale. It is very hard to find simple but tasty shark recipes.

—Corinne

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Sep 08, 2008

We didn't care for this recipe at all. I felt it had little flavor and might be better if some spices were added to it.

—Pam

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Sep 03, 2008

This was wonderful! I had a bunch of friends come over for dinner and they all ate it up wanting more. The only thing I added was some cheddar cheese with the mozzarella and put some garlic powder and seasoning salt in it. I will be making this again. Thanks!

—michelle

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Nov 01, 2007

Ugh, maybe there was something wrong with the shark I bought, but I'm inclined to think it was the recipe. Reading the recipe I thought that it was just a little too simple, and the combination with egg noodles was just odd to say the least. Sorry for the person that submitted this recipe, but I would stay far away from this one!

—gambit

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Nutrition

Calories
528 kcal
26%

Carbohydrates
50.6 g
16%

Cholesterol
232 mg
77%

Fat
14.8 g
23%

Fiber
3 g
12%

Protein
46.3 g
93%

Sodium
706 mg
28%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Tex Mex Shark and Shrimp

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 528
Calories from Fat: 133

% Daily Value *
Total Fat 14.8g 23 %
Saturated Fat 5.6g 28 %
Cholesterol 232mg 77 %
Sodium 706mg 28 %
Potassium 406mg 11 %
Total Carbohydrates 50.6g 16 %
Dietary Fiber 3g 12 %
Protein 46.3g 93 %
** Sugars 1.2g
Vitamin A 16 %
Vitamin C 9 %
Calcium 47 %
Iron 55 %
Thiamin 43 %
Niacin 110 %
Vitamin B6 35 %
Magnesium 40 %
Folate 95 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.