Step 1

Place potatoes in a large pot; add cold water to cover and season with salt. Bring to a boil over high heat; reduce heat to medium and let simmer until potatoes are tender. Drain. Pass potatoes through ricer or press through holes in a colander into a large bowl. Press plastic wrap onto surface of mashed potatoes (this will prevent the surface of the potatoes from drying out) and let cool almost to room temperature. Stir in lime juice and 1 tsp. salt. Mix in oil and chile paste.

Step 2

Heat 1 Tbsp. oil in a large skillet over medium-high heat. Add garlic and ginger, then shrimp. Cook, tossing frequently, until shrimp are just cooked through, 1–2 minutes. Transfer to a large bowl; let shrimp cool slightly. Add onion and remaining ingredients; toss to evenly coat.

Step 3

Divide room-temperature mashed potatoes among plates; press center with the back of a spoon to create an indentation. Top with shrimp mixture, dividing equally.