Thaw the shrimp and drain. Add to a storage container or resealable plastic bag. Add the coconut milk, olive oil, and hot sauce. Mix to combine and toss with the shrimp. Let them rest in the fridge for 15 minutes to marinate, or up to two hours.
Place the oven rack in the center of the oven, preheat the broiler on high, and line a baking sheet with parchment paper.
Remove the shrimp from the marinade and place them on the baking sheet. Cluster them together so that they form an even layer, with many of them touching. Sprinkle the coconut over the shrimp, then gently pat it down to ensure it adheres to the shrimp.
Place in preheated oven and broil for 5 minutes, until the shrimp are pink and curled and the coconut is toasted and golden.
Using a flat spatula, transfer to a serving platter and serve immediately.
