In a bowl, toss the shrimp with the marinade ingredients. Cover with plastic wrap and refrigerate for 10 minutes.
In a medium skillet, melt the butter in a medium size skillet set over medium heat. Add the bok choy and cook for 3-4 minutes until softened. Stir in the garlic, curry powder, ginger, cumin, salt, and pepper; cook for 30-60 seconds until fragrant.
Stir in the coconut milk and bring to a simmer, cooking for 4-5 minutes, stirring occasionally.
Add the shrimp with the marinade and cook for 2-3 minutes, until the shrimp is pink and cooked through.
Top with cilantro. If desired, serve immediately over cauliflower rice. Enjoy!