In a large bowl, combine flour and salt. Add cold butter and work it into the flour with your fingers until mixture resembles coarse crumbs. Gradually add cold water, mixing until dough forms. Knead briefly, wrap in plastic, and refrigerate for 30 minutes.

While dough rests, prepare filling: Heat olive oil in a skillet over medium heat. Sauté onions until translucent, about 3 minutes. Add garlic and cook 1 minute until fragrant.

Add chopped shrimp to the skillet and cook for 3-4 minutes until pink and cooked through. Stir in diced tomatoes, cilantro, lime juice, salt, black pepper, and paprika. Cook for 5 minutes until tomatoes soften. Remove from heat and let cool completely.

On a floured surface, roll out dough to 1/8 inch thickness. Cut into 4-inch circles using a cookie cutter or glass.

Place 1-2 tablespoons of shrimp filling on one half of each circle, leaving a border. Brush edges with water, fold dough over to create half-moon shape, and press edges firmly with a fork to seal.

Heat vegetable oil in a deep skillet or pot to 350°F. Fry pastries in batches for 3-4 minutes per side until golden brown and crispy. Do not overcrowd the pan.

Remove pastries with a slotted spoon and drain on paper towels. Serve immediately while hot with lime wedges and hot sauce.