Heat coconut oil in a large skillet over medium heat.

Once melted, add red onion and saute for 5-7 minutes until softened.

Add garlic, soy sauce, lime juice, Thai chili sauce, red pepper and shrimp to the skillet and toss to combine.

Cook for 3-5 minutes until shrimp are pink and cooked. Add the mango, stir to incorporate and warm through. Plate the shrimp and garnish with coconut, green onions and a squeeze of lime. Serve with rice.