Once the shrimp has been thawed, drain it and add it to a large Ziplock bag. Pour in the sweet chili sauce. Make sure to cover all the shrimp with the sauce and place in the refrigerator for about 30 minutes.
In a non-stick skillet, heat 1 spray of olive oil. Add the shrimp and remaining sweet chili sauce and cook until the shrimp turns pink, about 5-7 minutes.
While the shrimp is cooking, get the coleslaw out and prepared, and heat up the shells you are using.
Once the shrimp is done cooking, add about 6 shrimps to each taco, and some coleslaw either on the top or bottom of the shrimp. Serve immediately.