In a small sauce pan, over medium high heat, warm the sesame oil. Add the garlic, ginger and thai pepper. Saute for 2 minutes, stirring occasionally.
Add in the coconut aminos, honey and orange juice. Bring to a gentle boil and then turn the heat down to a low simmer.
Add in the baby bella mushrooms and cover. Let simmer while you cook the shrimp.
Cook the Shrimp, Bok Choy
Rinse off shrimp and place on paper towel to dry.
Place the shrimp in a bowl and lightly season with salt and pepper. Use your judgement here! You can even omit the salt. Mix it up so that all shrimp gets seasoned.
Heat the ghee (or your choice of fat) in a large non-stick fry pan. Add the shrimp and cook for 2 minutes. Turn the shrimp (or as I did, just stir it up). Cook for another 2-3 minutes until all shrimp is cooked. With a slotted spoon, remove shrimp to a plate and set aside.
To the same pan, add in the bok choy and stir occasionally until it starts to wilt. About 3 minutes. Add more ghee (fat/oil) if necessary.
Add back in the shrimp and stir for another minute. Then, pour the orange glaze sauce on top and mix until everything is coated.