Once water is boiling, add noodles and cook until al dente, 5-7 minutes.
Drain noodles in a colander, rinsing with cold water to stop the cooking process. Set aside.
While noodles cook, toast coconut.
Toast the Coconut
Place a large non-stick pan over medium heat. Add coconut to hot, dry pan and stir occasionally until toasted, 4-6 minutes.
Remove from burner and remove coconut to a plate.
Wipe pan clean and reserve.
Prepare the Ingredients
Remove any discolored outer leaves from bok choy, quarter and chop. Rinse again and drain.
Pat shrimp dry, and season with 1 tsp. seasoning (reserve remaining for sauce).
Cook the Vegetables
Return pan used to toast coconut to medium-high and add 1 Tbsp. olive oil.
Add bok choy and carrots to hot pan. Stir often until tender, 3-4 minutes.
Remove vegetables to a plate or bowl.
Reserve pan; no need to wipe clean.
Cook Shrimp and Finish Dish
Return pan used to cook vegetables to medium-high heat and add 2 tsp. olive oil. Add shrimp to hot pan and cook until just begins to brown, 1-2 minutes.
Stir noodles in and cook, 1 minute.
Add pineapple juice, teriyaki sauce, rice wine vinegar, and remaining seasoning.
Bring to a boil and cook until sauce is slightly reduced and shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes.
Remove from burner and stir in vegetables.
Plate dish as pictured on front of card, garnishing with toasted coconut. Bon appétit!.