• Turn the Instant Pot to saute. Add the coconut oil and allow it to melt and heat up.
• Next add the garlic and Fresno peppers. Saute for about 30 seconds until fragrant.
• Break the spaghetti noodles in half and arrange in the Instant Pot. Pour the water over the noodles.
• Toss in the frozen shrimp, pepper, rice vinegar, honey, and lime on top of the noodles. Close the lid and turn the pressure valve to sealing.
• Cook on high pressure using the manual setting for 3 minutes. Release the pressure using a controlled quick release method. To do this use a utensil to open and close the pressure valve so that only a little pressure releases at a time. This will prevent liquid from sputtering out the top.
• Mix in the Greek yogurt, sriracha, and green onions. Serve while still hot.

Stove top:

• Cook the spaghetti noodles according to the directions on the box. Drain and rinse in cool water.
• In a skillet heat to coconut oil on medium high heat. Saute the garlic and Fresno peppers. Add the shrimp, lime juice, and pepper to the skillet. Mix it up and then cover and let cook for 2-3 minutes until the shrimp is defrosted.
• Remove the lid. Mix in the honey, rice vinegar, and sriracha. Cook for another 2-3 minutes until the shrimp is pink and opaque.
• Turn off the heat. Add the noodles to the pan with the shrimp. Mix in the Greek yogurt and green onions. Garnish and serve warm.

Slow cooker:

• In the slow cooker insert combine all the ingredients except the Greek yogurt and green onions.
• Add the lid to the slow cooker. Cook on low heat for 2 1/2 hours or high heat for 1 1/2 hours.
• Remove the lid and stir in the Greek yogurt and green onions. Serve.