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.
I always make this salad after using up all the syrup for the baked ham with fruit cocktail gravy. It is perfect because nothing goes to waste.
Total Time: 25 Minutes
Prep Time: 15 Minutes
Active Cook Time: 10 Minutes
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.
If you use store-bought pre-cooked shrimp, it cut down a lot of cook time. However, cooking shrimp yourself gives you a lot of control of when you want to make this salad. Either way works. Pick what fits your schedule best.
To have a professional plating of this fruit cocktail shrimp salad, leave the shrimp from mixing together with the fruit cocktail and the dressing. After transferring the salad into a serving bowl, add shrimp on top in a decorative way and serve.
pound Frozen shrimp (16/20 count and deveined)
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)
½ cup Sour Cream (optional; if you choose to add this ingredient, cup down ½ cup of salad dressing)
Salt and pepper to taste
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