This fruit cocktail shrimp salad is a very popular dish serving in Hong Kong restaurants. It is also a make ahead salad.
When they first came out in the 1980s, it was very popular in Hong Kong. It was like a must-have. Many restaurants serving Cantonese cuisine still serve this dish nowadays.
The original dish uses jumbo shrimps. So, I stick to the original version. But please feel free to use any size of cooked shrimp for your budget.
We use up all the syrup for the baked ham with fruit cocktail gravy. This salad is perfect for using up all the fruit leftover. Nothing goes to waste.
Prep Time: 15 Minutes Cook Time: ZERO Serving: 4-6
1 pound Cooked shrimp (16/20 count, deveined and shelled)
2-3 Cans (29 ounces each) Fruit Cocktail (very well drained; I find that using a strainer works best for this recipe. By the time I assemble the salad together, there was no extra liquid)
1 tablespoon Dijon mustard
1 1/2 cups Whipped salad dressing (aka Miracle Whip)
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