Place 11/4 cups water, a large pinch of salt, and rice in a small pot and bring to a boil. Once boiling, cover, reduce heat to low, and simmer gently until tender, about 15 minutes. Keep covered off heat until meal is ready.

Wash and dry all produce. Trim and discard bottom root ends from bok choy, then thinly slice stalks and leaves crosswise. Thinly slice chili, removing ribs and seeds for less heat. Cut lime into wedges. Trim, then thinly slice scallions, keeping greens and whites separate. Rinse shrimp and pat dry with a paper towel.

Place shrimp in a medium bowl with all of the cornstarch and salt and pepper to taste. Toss until evenly coated. Heat 1 TBSP oil in a large pan over medium-high heat. Add scallion whites and cook, tossing, until softened, about 1 minute. Add shrimp and cook, tossing, until pink but not fully cooked, 2-3 minutes. Season with salt and pepper.

Add bok choy to pan and cook, tossing, until leaves are wilted and stalks are tender, about 3 minutes.

Add chili sauce to pan and stir until it thickens slightly and evenly coats the shrimp and bok choy, about 1 minute. Stir in a squeeze or two of lime (to taste).

Divide rice between plates, then top with shrimp and bok choy mixture. Sprinkle with scallion greens, ground peanuts, and chili (to taste). Serve with any remaining lime wedges on the side for squeezing over.