Add the rice, water, and salt to a pot. Cover and bring to a boil. Reduce the heat and simmer for 15 minutes or until the water has evaporated. Remove from the heat and let sit covered for five minutes.
In a non-stick skillet over medium heat melt the butter. Add the garlic, shrimp, paprika, cumin, and a pinch of salt and pepper. Sauté for 5 minutes or until the shrimp flesh turns white. Set aside.
Uncover and fluff the rice. Add the cilantro and toss it all together. Serve the shrimp with the cilantro, lime rice, and an extra wedge of lime.