In a small bowl, stir together the soy sauce, honey, Sriracha, and crushed red pepper flakes. Set sauce aside.
Trim the rough ends from the baby bok choy and separate the stalks. Rinse and dry well with a clean kitchen towel.
Heat 1 tablespoon of the vegetable oil in a wok or large skillet over medium heat. Add the bok choy and stir-fry for 2 minutes, until lightly wilted but still crunchy. Transfer to plate and set aside.
In the same wok or skillet, heat the remaining 1 tablespoon of vegetable oil over medium-high heat. Add garlic and ginger and stir-fry for 30 seconds, until aromatic. Add the shrimp and stir-fry for 2 minutes, until the outside is pink. Return the bok choy to the pan. Drizzle the sauce over the shrimp and bok choy and stir to coat evenly.
Transfer to a large platter and enjoy family-style.