2 (9 inch) pie crusts
1 1/2 cups white sugar
3/4 cup milk
1/2 cup vegetable oil
1 cup chopped pecans
8 ounces creamed coconut
Preheat oven to 375 degrees F (190 degrees C). Place cooked shrimp in pie shell.
Pour 2 cups sugar and 3/4 cup milk into a small saucepan and bring to a small boil over medium-high heat; cover and simmer for less than 30 minutes, stirring occasionally. Remove from heat, stir in oil and pecans.
Place shrimp in the mixture and cook for about 5 minutes each side. Remove shrimp from saucepan. Stir mixture into pie shell.
Bake at 375 degrees F (190 degrees C) for about 40 minutes, or until shrimp are pink and light brown.