Peeled, deveine the shrimps. (Leave the tails on if you want to, but I like my shrimp without it).
Clean and dry them.
Season them with the salt and pepper.
Crush or grate the garlic.
Heat a wok or pan and add the coconut oil.
Sauté the garlic.
Add the shrimp.
Squeeze the lemon on them.
Stir fry them for about 10 minutes.
While the shrimp is cooking, make the sweet chili sauce.
Mix the water, the honey, the vinegar and the chili.
Cook it for about 10 minutes.
You can either pour the sauce on the shrimps or serve it separately.