In a large nonstick skillet or wok, heat 1 tablespoon oil. Stir fry the shrimp over high heat until pink and curled, about 3 minutes. Remove to a plate. Add the remaining oil. Stir fry the shallots, serrano, and carrots until soft and fragrant, about 3 minutes. Add the garlic and bok chok and continue to cook until the greens are wilted, about 2 minutes. Stir in the shrimp and cook until heated through.