Rinse the shrimp, and transfer to a bowl.

In a separate, smaller bowl, combine half the orange zest and juice, honey, Cayenne pepper, red chili pepper flakes, ginger and garlic, and whisk together to combine.

Pour over the shrimp, and toss to coat on all sides.

Cover and place in the fridge to marinate. About every 10 minutes or so, stir the shrimp to soak in the marinade evenly on all sides.

Trim the bok choy at the stem, and separate out the leaves. Chop the leaves to the desired size.

Heat the oil in a large skillet, and add the bok choy, stirring for a minute or so until they begin to wilt.

Add the soy sauce, and the remaining orange juice and zest at a medium low heat.

Stir in the powdered 5-spice blend, and season with salt and pepper to taste. Cook for another 2 or 3 minutes.

Drain the shrimp, although a little of the marinade and orange zest can be a tasty addition to the dish.

When the skillet is hot, add the shrimp, and cook for 3 minutes or so, turning until each side is pink, and the shrimp is firm and in a curled shape.

Remove from the heat and serve warm, spooning the sauce over the shrimp, bok choy, and your choice of accompaniment.