Pat the shrimp dry with a paper towel. Sprinkle the with salt and pepper.
Heat a large skillet or pot over medium heat and add the coconut oil. Once melted, add the shrimp in a single layer (- you may have to do this in batches!). Cook until just pink and opaque, about 2 minutes per side. Remove the shrimp and place them on a plate.
With the skillet still over medium heat, add in the peppers, onions, garlic and ginger. Sprinkle in a pinch of salt and pepper and stir. Cook, stirring occasionally, until the veggies soften, about 5 to 6 minutes. Add the shrimp back in to the skillet.
In a bowl, whisk together the honey, soy sauce, vinegar and toasted sesame oil. Pour it into the skillet and bring it to a simmer, stirring often. Cook for 3 to 4 minutes. Stir in the cashews and the mango and cook for 1 to 2 minutes more, just until they are warmed through. Sprinkle the mixture with sliced green onions.
Serve the shrimp immediately with jasmine rice or your favorite noodles. Add a wedge of lime for spritzing.