How to Make It
Whisk together coconut milk, lime zest and juice, and ¼ teaspoon pepper in a large bowl until combined. Add shrimp and chiles and toss to coat. Cover and chill for 1 hour.
Drain shrimp and chiles, reserving marinade in a small bowl. Transfer shrimp and chiles to a large bowl and season with ¾ teaspoon salt and ¼ teaspoon pepper; toss to combine. Stir remaining ½ teaspoon salt and ¼ teaspoon pepper into reserved marinade.
Arrange shrimp, chiles, cucumbers, and jicama on a serving platter and spoon 3 tablespoons reserved marinade over top. Top with cilantro and flaky sea salt. Serve with lime wedges and remaining marinade for spooning over.