Chili Shrimp and Coconut Risotto

Name: Chili Shrimp and Coconut Risotto
Ingredients: 2 tablespoons olive oil; 1 pound large shrimp, shelled and deveined; 2 cloves garlic, minced; 1 teaspoon kosher salt; 2 tablespoons chili paste; 1 14-ounce can coconut milk; 4 cups cooked jasmine rice; 1 cup bean sprouts; 1 scallion, thinly sliced; 1 tablespoon fresh lime juice; Fresh basil leaves for garnish