Preheat oven to 425° F. Line a baking sheet with aluminum foil or parchment paper. Set aside.

Place cleaned/deveined shrimp in a medium bowl. Set aside

In a small pan over medium heat combine the soy sauce, ½ cup water, honey, ginger, and garlic powder. While mixture is heating , whisk together cornstarch and water in a small bowl. Add cornstarch mixture to soy sauce mixture and bring to a boil. Reduce heat and continue to stir mixture frequently until it reaches desired thickness ( about 2-3 minutes).

Pour teriyaki over shrimp and gently mix to coat shrimp, let marinate while prepping the bok choy.

Cut heads of bok choy in half lengthwise. Place bok choy on prepared baking sheet (cut side up) leaving space in-between halves for shrimp. Using a silicone pastry brush lightly brush bok choy with sesame oil and sprinkle with red pepper flakes ( and/or black pepper) . Add shrimp to baking sheet in-between bok choy (leaving space around each shrimp so shrimp cooks through) Place sheet pan in oven and roast for 5 minutes. The shrimp should be opaque and the edges of bok choy will be beginning to char.( Careful not to overcook- the shrimp will continue to cook slightly after you remove them from the oven).

Sprinkle shrimp and bok choy with toasted sesame seeds and serve.