1 pound(s) jumbo shrimp, peeled and deveined
1 tablespoon(s) soy sauce
2 tablespoon(s) honey
1 lime, zest and juice
2 teaspoon(s) olive oil
1/4 pound(s) baby bok choi, halved lengthwise
Rinse shrimp and pat dry with paper towels. Set aside. In a small saucepan over medium-high heat, bring soy sauce, honey, and lime zest and juice to a boil. Reduce heat to low and simmer until syrupy and reduced by half, 4 to 5 minutes. Set aside.
Heat a large wok or nonstick skillet over high heat until hot, about 2 minutes. Add olive oil and heat for 30 seconds. Add shrimp and stir-fry until opaque, about 1 minute. Add soy-sauce mixture and stir-fry for 1 minute more. Add bok choi and stir-fry until leaves are just wilted, about 1 minute. Serve immediately.