Prepare the Shrimp: Pat the shrimp dry with a paper towel and season lightly with salt and pepper.

Cook the Shrimp :Heat 1 tablespoon of olive oil and the sesame oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until they become pink and opaque. Remove from the skillet and set aside.

Sauté the Aromatics: In the same skillet, add the remaining tablespoon of olive oil. Sauté the garlic, ginger, and onion for 2-3 minutes until fragrant and the onion softens.

Cook the Bok Choy: Add the chopped baby bok choy to the skillet and cook for 2-3 minutes, stirring occasionally, until it begins to wilt.

Make the Sauce: Pour in the chicken broth, soy sauce, oyster sauce, and rice vinegar. Stir to combine and let it simmer for 2-3 minutes to allow the flavors to meld.

Combine and Finish: Return the shrimp to the skillet and toss gently to coat them in the sauce. Sprinkle sesame seeds and red pepper flakes (if using) over the top.

Garnish and Serve : Remove the skillet from heat and garnish with sliced green onions.