In a large skillet over medium heat, heat up oil. Add onion and sauté, until softened, about 5 minutes. Add garlic, soy sauce, lime juice, sriracha, and stir. Add shrimp and toss to combine. Once the shrimp are pink and cooked, add the mango chunks, and stir to incorporate into the stir fry, until warmed and juices release.
Serve over a bed or white rice, sprinkle with shredded coconut, and green onions. Squeeze lime just prior to serving.