Duck and Shrimp Poke Bowl

Name: Duck and Shrimp Poke Bowl
Total time: 10 min
Yield: 630 g
Ingredients: Canned Corn 20 g; Cherry Tomato 84 pcs; Onion 30 g; Fresh Cucumber 60 serving; Mixed Salad Greens 70 g; Gomgom Brown Rice Konjac Bowl 80 g; Frozen Shrimp 55 g; Dahyang Smoked Duck 80 g; Lemon Juice 20 g; Minced Garlic 50 teaspoon; Olive Oil 10 spoon; Sesame Oil 10 ml; Brewed Vinegar 20 ml; Liquid Allulose 20 spoon; Rich Soy Sauce 20 ml; Black Pepper 1 g

Cook 10 min Difficulty EASY 673 kcal

#High Protein #Low Carb #Low Calorie

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Ingredients

Main ingredients

Canned Corn 20 g
Cherry Tomato 7 pcs
Onion 30 g
Fresh Cucumber 1 serving
Mixed Salad Greens 70 g
Gomgom Brown Rice Konjac Bowl 80 g
Frozen Shrimp 55 g
Dahyang Smoked Duck 80 g

Seasonings/Sauce

Lemon Juice 20 g
Minced Garlic 50 teaspoon
Olive Oil 10 spoon
Sesame Oil 10 ml
Brewed Vinegar 20 ml
Liquid Allulose 20 spoon
Rich Soy Sauce 20 ml
Black Pepper 1 g

Nutrition summary

Carbohydrates 66.63 g 35%

Protein 30.94 g 16%

Fat 42.22 g 49%

Serving size 630g

Cooking steps

1

Cut the duck and shrimp into bite-sized pieces.
2

Pan-sear the duck and let it cool.
3

Boil the shrimp in salted water and cool.
4

Slice cucumber, cherry tomatoes, avocado, and red onion for easy eating.
5

Place cooked rice or cauliflower rice in a bowl.
6

Top with prepared duck, shrimp, and vegetables.
7

Make a dressing with soy sauce, sesame oil, lemon juice, and sriracha sauce and drizzle over.

Duck and Shrimp Poke Bowl

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