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In a small bowl, stir together the peanut butter, soy sauce, lime juice, sesame oil and chili-garlic sauce; set aside. In a 12-inch nonstick skillet over medium-high, heat 1 tablespoon neutral oil until shimmering. Add the bok choy and cook, stirring occasionally, until lightly browned and just wilted, about 2 minutes. Transfer to a plate.
Return the skillet to medium-high and heat the remaining 1 tablespoon of the neutral oil until shimmering. Add the shrimp in an even layer, then sprinkle with salt and pepper. Cook, without stirring, until golden brown on the bottom, about 3 minutes. Add the ginger and scallion whites; cook, stirring, until fragrant, about 30 seconds.
Stir in the peanut butter mixture, followed by the bok choy. Cook, stirring, until the shrimp are opaque and coated with sauce, 1 to 2 minutes. Off heat, taste and season with salt and pepper. Serve sprinkled with the scallion greens and peanuts.