Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact. Rinse shrimp; pat dry with paper towels.
In an extra large skillet cook and stir shrimp, bok choy, and garlic in hot oil over medium-high heat for 4 to 6 minutes or until shrimp are just opaque. Carefully add pea pods, soy sauce and black pepper to skillet. Cook and stir 1 minute more.
To serve sprinkle each serving with sesame seeds. If desired, serve with hot cooked udon noodles or whole grain spaghetti.