Heat avocado and toasted sesame oil in a large skillet or wok over medium-high heat. When hot, add the shrimp in batches so as to not overcrowd the pan and sear until cook through and golden on each side, 2-3 minutes per side. Transfer cooked shrimp to a clean plate and continue until all of the shrimp is cooked.
Add the fresno chile, bok choy, and garlic to the wok and cook, stirring, until the bok choy stems are starting to get tender, about 4 minutes.
Pour in the coconut aminos and continue cooking for 2 more minutes, or when the bok choy stems are tender enough to eat.
Serve and enjoy!