Heat the oil in a sauté pan over medium heat. Add the shrimp, garlic, and salt and cook until the shrimp is pink and just cooked through, about 5 minutes.
Remove the shrimp and set aside.
Add the chili paste and coconut milk to the pan and bring to a boil.
Reduce heat and simmer, stirring occasionally, until thickened and reduced by half, about 5 minutes.
Add the rice, bean sprouts, scallion, lime juice, and shrimp and cook until heated through, 3 to 4 minutes. Serve garnished with basil leaves.