In a small bowl, peel and devein jumbo shrimp. Toss them with 2 teaspoons of the olive oil, the first amounts of salt and pepper, the onion powder, garlic, and sesame seeds.
In a medium sized skillet, cook the shrimp over medium-high heat just until both sides of the shrimp are bright pink with charred edges.
Turn the heat to low. Move the shrimp to the outer edges of your skillet. Chop just the dark leafy green parts of the bok choy. You can quickly mix the bok choy in the mixing bowl you seasoned your shrimp in to pick up any remaining oil and spices. Then, set the bok choy in the center of your skillet, drizzling the remaining olive oil over it.
Cook the bok choy down until it’s very soft and a brighter green color. Once done, set the bok choy and shrimp on your serving plate. Quickly wipe your skillet clean with a paper towel and return it to the stove, but leave the heat off temporarily.
In a clean bowl, whisk together the eggs, cream, and remaining spices. Pour the eggs in your skillet and cook over medium heat. Continually stir until the eggs are fluffy and scrambled to your liking.
Arrange your scrambled eggs on your plate with the shrimp and bok choy. At this point, you can garnish with your favorite keto toppings. This could be extra sesame seeds, chopped green onion, Sriracha, spicy mayo, or chopped Nori roasted seaweed paper!