In a large bowl, mix lime juice and zest, soy sauce, garlic, olive oil, red pepper flakes, paprika, salt, and pepper.
Add the shrimp and coat with the marinade. Marinate for 30 minutes.
Meanwhile, make the dipping sauces by combining the ingredients for each sauce in two separate, small serving bowls.
Preheat the oven to 350 degrees Fahrenheit.
Unroll the kataifi dough and separate a small bundle of strands about 1½ inch wide. Using scissors cut kataifi strands about 9 inches long. For each shrimp, spread a kataifi bundle on your work surface and wrap dough around each marinated shrimp, leaving the tail uncovered.
Arrange them on a baking sheet lined with parchment paper. Brush with melted butter using a pastry brush.
Bake for 10-15 minutes or until kataifi is golden brown. If needed, turn on a broiler for 30-60 seconds (keep your eye on it so it doesn't burn) to brown kataifi.
Serve immediately. Enjoy!
Use oil instead of butter to lower the fat.
Substitute dipping sauces with store-bought shrimp cocktail sauce or muhammara dip.
Increase or decrease the amount of red pepper flakes for more or less spiciness. Cut any stray strands with scissors.