Begin to heat a large sauté pan over medium heat. Toss the shrimp with the oil and salt until they’re lightly slicked before adding the shrimp to the pan, once hot, in a single layer. Cook 3 – 4 minutes.
Meanwhile grate the ginger onto a plate. Pick the ginger up in your hand and squeeze into a fist over a small jug, extracting its juice. Don’t grate onto a cutting board, as it will absorb some of the liquid. Mix in the lime juice and water.
Flip the shrimp over and give them just a second before sprinkling over the minced garlic and chili (and minced green onion, if using). Stir everything around to allow the garlic and chili to cook gently, just for another few seconds.
Pour over the ginger-lime mix and stir everything about, tossing the shrimp and scraping the bottom of the pan if necessary.
Remove from the heat and immediately transfer to a warmed serving dish or platter. Scatter with the lime basil leaves and serve immediately.