For the shrimp: Chop the shrimp into small pieces and add to a large bowl. Add the jicama, mango, pimentos, cilantro and scallions.
For the citrus marinade: In a mason jar, combine the olive oil, orange juice, honey, hot sauce, salt, lime zest and juice and a pinch of pepper. Secure the lid and shake to combine. Pour over the shrimp mixture and toss to coat. Cover and refrigerate at least 1 hour.
For serving: Top individual chips with a small scoop of the marinated shrimp mixture. Garnish with queso fresco and cilantro leaves.