1. Put the shrimp in a bowl and add the paste, mix to combine then cover and refrigerate for 4-6 hours.
2. Heat the coconut oil in a large frying pan or wok over a medium/low heat. Add the onion, garlic, carrots and broccoli. Gently fry for 5 minutes.
3. Stir in the asparagus and bok choy. Cook until the bok choy begins to wilt and the asparagus is tender (about 5 minutes). Stir in the cilantro.
4. Add the shrimp to the pan, and sprinkle over the lime juice. Cook until the shrimp colour (about 3 minutes). Serve immediately.