In a large bowl, combine shrimp and coconut aminos (or low carb soy sauce). Mix in lemon juice, bay leaves, and worcestershire sauce. Toss to coat shrimp and combine ingredients. Then marinate in the fridge for 30 minutes.
Heat sesame oil in a skillet over medium-high heat and then add in bok choy stems. Stir around to coat them in oil and then cook for 3-5 minutes, until tender. Mix in coconut aminos and then add bok choy leaves and saute until wilted.
While cooking, heat 1 tablespoon of olive oil in a separate skillet and then add shrimp in a single layer. Cook for 2-3 minutes, stirring occasionally. Add the shrimp into bok choy and toss to combine.
Pour the remaining marinade over the shrimp and bok choy, and saute for 1-2 more minutes. Serve over cauliflower fried rice.